Vegetable Sambar (Instant Pot Pressure Cooker)
This Instant Pot Sambar is my go-to homestyle version — easy, comforting, and made all in one pot. It’s how I grew up eating sambar, and it’s the version my kids love the most. Perfect for busy days when you want something nourishing without extra effort.
Servings: 4
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.
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, soak a seedless tamarind in 1/4 cup water and microwave it 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 the vegetables along with the dal, they cook well and mix 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 them.
Add the ingredients for the sambar, except the veggies, to the Instant Pot's steel insert. Then, in a steamer basket, add veggies. Close the lid and pressure cook the sambar. After the pressure is released, carefully remove the steamer basket. Now, if needed, whisk the lentils to make the sambar completely smooth. Then add the steamed veggies.
Vegetable options: Many vegetables can be added to sambar, such as bottle gourd, okra, and radish.
Nutrition
Calories: 305kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1237mg | Potassium: 1185mg | Fiber: 23g | Sugar: 13g | Vitamin A: 5700IU | Vitamin C: 80mg | Calcium: 85mg | Iron: 5mg