Authentic piping hot Mixed Vegetable Sambar made in Instant Pot (Pressure Cooker). Sambar is primarily a South Indian delicacy, but because of its benefits and taste, it is popular all over India. This recipe is to make the popular South Indian Lentils “Sambar” in an Instant Pot. It is very easy to make sambar and even easier in an Instant Pot.
I am a North Indian, but growing up, my favorite breakfast was sambar with idli (steamed rice cakes) and dosa (rice crepes). I can eat it anytime, for lunch or dinner. Sambar can also be enjoyed as a soup.
Sambar is typically enjoyed with idli, dosa, uttapam, rice, or medu vada. My family loves idli, dosa, sambar & chutney for breakfast or dinner.
Idli, sambar, and chutney are considered one of India’s classic breakfasts. It is rich in carbohydrates and proteins. It is a complete meal that includes lentils, vegetables, and spices.
Ingredients of Sambar
Sambar is mainly a South Indian Lentil Stew. It is made with lentils, vegetables, tamarind, and spices.
Dal: I have heard the question frequently about which dal (lentil) to use when making sambar. I make sambar mostly with split pigeon pea (toor or arhar dal), but it can also be made with split red lentils (masoor dal). We use the non-oily version of lentils in this recipe.
Sambar Powder: One of the main ingredients in sambar is sambar powder, which gives it its distinctive flavor. I use the MTR brand sambar powder. You can find it easily on Amazon or in your nearby Indian grocery store.
If you don’t have sambar powder, grind these spices to a fine powder –
- 2 whole red chilies
- 1 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1/2 tsp whole black peppers
- 1/2 tsp turmeric powder.
Tamarind: Another important ingredient of sambar is tamarind paste. You can use store-bought paste or make it at home. To make tamarind paste, soak about 2 tbsp of seedless tamarind in 1/4 cup water and microwave for 30 seconds. It will become soft enough to use. Some people also like to add jaggery or sugar to their sambar.
Vegetables: Finally, you can add a variety of vegetables when making sambar. I usually add carrots, eggplants (brinjal), drumsticks, and pumpkins. Other options are pearl onions or shallots, bottle gourd, and okra. You can vary the vegetables you add to sambar to get a different flavor each time.
Drumsticks: This might be new to many. Drumsticks are the fruits of the moringa tree. I usually cannot find it fresh at the Indian grocery store, so I buy it frozen. Feel free to skip if you are unable to find them.
Every state in South India, and probably every household, has its own version of Sambar that has been passed down for generations. I will share my family’s favorite sambar recipe here.
How to make Sambar in Instant Pot?
I am preparing Sambar in the Instant Pot. However, the same recipe can be followed in a stovetop pressure cooker.
- Start the Instant Pot in Sauté mode and heat the oil in it. Add mustard seeds, asafoetida, and curry leaves to it.
- In about 30 seconds, add the onion (or pearl onions) and sauté for a couple of minutes. Then add tomatoes, sambar powder, and salt.
- Now add the veggies, toor dal, and water. That is it!
- Close the Instant Pot and cook the sambar for 12 minutes under high pressure.
- When the Instant Pot beeps, let the pressure release naturally.
- You will notice that all the veggies are cooked well and almost mixed with the lentils.
- Add the tamarind paste for a tangy flavor. You will definitely taste the difference. Note: We add tamarind at the end because its tartness can hinder the lentils from cooking properly.
- Garnish with cilantro, and the sambar is ready to be served.
Cooking vegetables pot-in-pot
With the method above, we cook the vegetables with the dal so they are well-cooked and can be mixed with the lentils. However, if you like your veggies cooked but not completely mushy, use this pot-in-pot method.
Add the ingredients for sambar, except the veggies, to the Instant Pot steel insert. Then, add veggies to a steamer basket. Close the lid and pressure cook the sambar.
After the pressure is released, carefully remove the steamer basket. Now you can whisk the lentils if needed to make the sambar completely smooth. Then, add the steamed veggies.
I served this sambar with idli and chutney. You can also serve it with poriyal and white or brown rice. Yum!
More South Indian Recipes You’ll Love
Potato Masala (Batata bhaji)
Vermicelli / Semiya Upma
Quinoa Dosa
Instant Pot Bisi Bele Bath
Vegetable Sambar (Instant Pot Pressure Cooker)
Video
Equipment
Ingredients
- 1/2 cup Split Pigeon Pea (Toor dal), washed
- 1 tablespoon Oil
- 1/2 Onion, medium size, about 3/4 cup, sliced
- 2 Tomato, medium size, chopped about 1 cup
- 1-2 tablespoon Sambar masala
- 1 teaspoon Salt
- 1 tablespoon Tamarind (Imli), paste
- 4 cup Water
- Cilantro leaves, finely chopped, to garnish
Tempering
- 1/2 teaspoon Mustard Seeds (Rai)
- 12 leaves Curry Leaves (Kadi Patta)
- 1 pinch Asafoetida (Hing), optional, skip for gluten-free
Vegetables
- 1 cup Pumpkin, about 120 grams, cut in medium sized pieces
- 1 Carrot, cut into small pieces
- 2-3 Baby Eggplant, cut into 4 pieces each
- 8 pieces Drumsticks (Beans), 2-inch pieces*, use fresh or frozen
Instructions
- Start the Instant Pot in sauté mode and heat oil in it. Add all the tempering ingredients.
- When the mustard seeds start to splutter, add the chopped onions and sauté for 2 minutes.
- Add the chopped tomatoes, sambar powder, and salt. Sauté for another 2 minutes.
- Add all the vegetables, toor dal, and water to the instant pot. Change the Instant Pot setting to pressure cook mode for 12 minutes at high pressure with the vent in sealing position. (Note: you can also follow the pot-in-pot method mentioned in notes)
- When the instant pot beeps, let the pressure release naturally. Stir in the tamarind paste. Stir the sambar so it is mixed well.
- Garnish with cilantro, and the sambar is ready to be served.
Stovetop Pressure Cooker Method
- Follow the same steps as above in a stovetop pressure cooker. Cook on medium-high heat for 3 whistles, then turn off the flame and let the pressure release naturally.
- Stir in the tamarind paste with the sambar so it is mixed well. Garnish with cilantro and serve.
What vegetable are you referring to as “drumsticks”?
Hey Payal – These are the fruits of the moringa tree. Here is an article I found that gives more details – https://www.nutrition-and-you.com/moringa.html. I usually cannot find it fresh at the indian grocery store, so I buy it frozen. Feel free to skip if you are unable to find them.
Veggies are very mushy. I didn’t like it.
The ingredients call for “6 pieces drumstick”… What “vegetable” is called a “drumstick”?
The only drumstick I know of is the leg of a chicken or turkey — but, of course, these are not vegetables.
Hi Kathleen – The drumstick I am referring to here is the fruit of the mooring tree. Here is an article I found that gives more details – https://www.nutrition-and-you.com/moringa.html. I usually cannot find it fresh at the indian grocery store, so I buy it frozen. Feel free to skip if you are unable to find them.
Very good recipe. I didn’t have hing powder so I minced one garlic clove and sautéed in the same oil after the tempering. I would have added a bit more water it came out very thick. Otherwise it’s delicious even though I didn’t have curry leaves.
I accidentally bought yellow spilt pea instead of split pigeon peas. Can I still use the yellow split pea? Also when you say “washed” does that mean you soak the peas beforehand? If so, for how long?
Hi Vicky – Typically yellow split pea (chana dal) is not used to make sambar. Here is a Chana Dal recipe. When I say washed, I usually just put the dal in a large strainer and rinse it under tap water. It is not needed to soak the dal in water for this recipe.
Hi- if I double the recipe do I need to double the water also?
Hi Mila – Yes, I would double the water. Hope you enjoy the sambar.
This came out really well, thank you!
I made this last night while Live Streaming on Instagram with my family spread out across the US. My (Indian) husband said it was the best. He loved it. Thanks so much for the great recipe.
Any substitute for tomatoes? Can I use paste or puree or sauce? Are frozen veggies ok?
Hi Priti – Sure, you can use frozen veggies when making sambar. If you have diced tomatoes, that would work best. If not, you can use puree. Use just about 1/2-3/4 cup of the puree.
Recipe says 11 cup lentil. Please correct it to 1 cup. It is an error you have overlooked. It is a great recipe.
Hi B – I just checked and 1 cup is mentioned in the recipe card. Can you please give more details of where you see the incorrect quantity.