Instant Pot Vegetable Sambar (South Indian Lentils)

4.91 from 140 votes

Instant Pot Vegetable Sambar (South Indian Lentils)

Sambar, a flavorful South Indian Lentil Stew made with lentils, vegetables, tamarind, curry leaves and spices prepared in the instant pot (pressure cooker).

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Main Course

Cuisine: South Indian

Keyword: instant pot sambar, instant pot south indian recipes, vegetable sambar

Diet: Gluten-free, Vegan

Method: Instant Pot/Pressure Cooker

Servings:

Author: Meeta Arora

Equipment

Instant Pot/Pressure Cooker

Ingredients

1 cup Split Pigeon Pea (Toor dal) washed
1 tablespoon Oil
1/2 Onion medium size, about 1 cup, chopped
2 Tomato medium size, chopped
4 teaspoon Sambar masala
2 teaspoon Salt
1 tablespoon Tamarind (Imli) paste
4 cup Water
Cilantro leaves finely chopped, to garnish

Tempering

1 teaspoon Mustard Seeds (Rai)
6 leaves Curry Leaves (Kadi Patta)
1 pinch Asafoetida (Hing) optional, skip for gluten-free
1 Green Chili Pepper optional

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
6 pieces Drumsticks 2-inch pieces*

US Customary - Metric

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 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 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.

Notes

Drumsticks: This might be new to many. Drumsticks are the fruits of the moringa tree. I found this article that gives more details. 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.

Tamarind paste: 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.

Sambar powder: If you don't have sambar powder, grind the following spices: 2 whole red chilies, 1 tablespoon coriander seeds, 1/2 teaspoon fenugreek seeds, 1 teaspoon cumin seeds, 1/2 teaspoon whole black peppers, and 1/2 teaspoon turmeric powder.

Jaggery or Sugar: I did not add any jaggery or sugar to this recipe. However, you can add some to your taste after pressure cooking. Start with 1-2 teaspoons of grated jaggery, and increase to taste.

Pot-in-pot veggies for sambar: Using the method above to cook vegetables along with the dal, the vegetables become well-cooked and mix together with the lentils. However, if you like your veggies cooked, but not completely mushed with the lentils, use the pot-in-pot method to cook the vegetables.

Add the ingredients for sambar, except the veggies, in the Instant Pot steel insert. Then, in a steamer basket, add veggies. Close the lid and pressure cook the sambar. After the pressure is released, take the steamer basket out carefully. Now you can whisk the lentils if needed to make the sambar completely smooth. Then add the steamed veggies.

Nutrition