Vegetable Sambar Instant Pot Pressure Cooker
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4.8 from 30 votes

Instant Pot Vegetable Sambar / South Indian Lentils Recipe (Pressure Cooker)

A flavorful lentil stew with vegetables, curry leaves and spices prepared in the pressure cooker.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: South Indian
Keyword: instant pot, pressure cooker, vegetable sambar
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 300kcal
Author: Meeta Arora

Ingredients

Tempering

Vegetables

  • 1 cup Pumpkin about 120 gms, cut in medium sized pieces
  • 1 Carrot cut into small pieces
  • 3 Baby Eggplant cut into 4 pieces each

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 manual or pressure cook mode for 8 minutes at high pressure with vent in sealing position.
  • 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 sambar is ready to be served.

Notes

  • If you don't have tamarind paste, you can soak seedless tamarind in 1/4 cup water and microwave for 30 seconds.  It will become soft enough to use.
  • If you don't have sambar powder, grind all these spices - 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.

Nutrition

Calories: 300kcal | Carbohydrates: 50g | Protein: 15g | Fat: 5g | Sodium: 1234mg | Potassium: 1184mg | Fiber: 22g | Sugar: 13g | Vitamin A: 5700IU | Vitamin C: 80.1mg | Calcium: 85mg | Iron: 4.7mg