Instant Pot Vegetable Sambar
Vegetable Sambar is a South Indian lentil and vegetable stew made with lentils ,tamarind and unique blend spice blend together called sambar powder.
Servings 3
Calories 260kcal
Equipment
Ingredients
- 1 cup toor dal (split Pigeon Pea) rinsed
- 2-3 cups mix vegetables (carrot, beans, pumpkin, eggplant, drumsticks)
- 1 small onion finely chopped, (or 6-8 pearl onions)
- 1 large tomato finely chopped
- 2 tablespoons sambar powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons tamarind extract *See Notes
- 1 teaspoon jaggery optional
- 4 cups water to taste
- salt to taste
Tempering Ingredients
- 1 tablespoon oil (or ghee)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
- 2 dried red chilies
- a big pinch asafoetida (hing)
Garnish
- 2 tablespoons coriander leaves
Instructions
- Press SAUTE on Instant Pot. Heat oil (or ghee), and add mustard seeds, and cumin seeds. Let them crackle.
- Then add dried red chili, curry leaves, and asafoetida and saute for a few more seconds.
- Then add the onions and saute till the onions turn soft.
- Then add tomatoes, sambar powder, turmeric powder, red chili powder, salt and cook for another 1-2 minutes.
- Then add rinsed toor dal, water, mixed vegetables and give a stir.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Open the lid, add tamarind extract, jaggery and mix. Adjust spices at this stage. Simmer for 1-2 minutes. Lastly, garnish with coriander leaves.
- Serve Instant pot South Indian sambar hot with rice, quinoa, or idli.
Cooking Vegetables Pot-in-Pot
- The above method of cooking vegetables along with the lentils may yield softer vegetables. However if you like your vegetables to be cooked, and tender and not mushed with the lentils, use pot-in-pot method to cook the vegetables.Follow the same steps as above, add all the ingredients except the veggies.Place the trivet into the Instant Pot insert, and then keep the steamer basket and add the mixed veggies on the top. Close the lid and pressure cook.Once pressure cooked, take out the steamer basket out, followed by the trivet carefully.Add the tamarind extract, jaggery, and if needed whisk the sambar until it reaches your desired consistency. Add the steamed veggies and adjust the seasoning at this stage. Let it simmer for 2-3 minutes and then garnish with cilantro and serve hot.
Stovetop Pressure Cooker Method:
- Follow the same steps as above from the instant pot instructions. Cook on medium flame for 2-3 whistles and let the pressure release naturally. All the other steps remain the same.
- Stir in the tamarind extract, jaggery, and mix everything well and garnish with coriander leaves.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Variations & Substitutes
- Type of Lentils: Traditionally, in South Indian households, toor dal (split pigeon pea) is used to make sambar. But you can always use a mix of toor dal & moong dal (split yellow mung lentil) or toor dal & masoor dal (red lentil).
- Vegetables: You can also use other veggies like potato, sweet potato, pearl onions, and squash.
- Coconut Paste: Blend ¼ cup fresh/frozen shredded coconut with little water to make a smooth coconut paste. Add it to the sambar after pressure cooking and simmer for a few minutes.
- Soaking Lentils: If you soak the toor dal in hot water for 30 mins - 1 hour, it helps to cook lentils even faster.
- No Onion: For a variation, you can also make this veg sambhar by skipping onion, and tomatoes.
- Spicy: If you like your South Indian lentil stew to be spicier, add extra 1 teaspoon of red chilli powder.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 404mg | Potassium: 1054mg | Fiber: 15g | Sugar: 18g | Vitamin A: 2300IU | Vitamin C: 94.1mg | Calcium: 110mg | Iron: 6.1mg