Instant Pot Vegetable Sambar (South Indian Lentils)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
305 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Instant Pot Vegetable Sambar (South Indian Lentils)
Description
The recipe begins by tempering mustard seeds, curry leaves, asafoetida, and green chili in oil within the Instant Pot. Chopped onions and tomatoes are sautéed with sambar masala and salt, building the dish’s aromatic base. Then, lentils and vegetables are added along with water before pressure cooking at high pressure for about 8 minutes.
After natural pressure release, tamarind paste is stirred in to provide a tangy depth, and freshly chopped cilantro crowns the stew. The resulting sambar is a thick, savory broth with tender vegetables and creamy lentils infused with warmth from the spices. The optional pot-in-pot method allows vegetables to keep a firmer texture if desired.
This sambar can be served alongside rice or dosa, making it a complete and nutritious meal component. The drumstick vegetable adds a unique flavor and texture characteristic of traditional South Indian cooking.
Variations include adding jaggery or sugar for sweetness, substituting tamarind paste with soaked tamarind pulp, or making your own sambar powder when unavailable commercially.
Ingredients
- 1 cup split pigeon pea washed, aka toor dal
- 1 tablespoon neutral cooking oil generic cooking 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 paste, aka Imli
- 4 cup water
- cilantro finely chopped, to garnish, leaves
Tempering
- 1 teaspoon mustard seeds aka rai
- 6 leaves curry leaves aka Kadi Patta
- 1 pinch asafoetida optional, skip for gluten-free, aka hing
- 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 chicken drumsticks 2-inch pieces
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. (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, the fruit of the moringa tree, add distinct flavor; buy frozen if fresh unavailable or skip if needed.
- If tamarind paste is unavailable, soak seedless tamarind in water and microwave briefly to make a substitute.
- Make sambar powder at home by grinding spices including red chilies, coriander, fenugreek, cumin, black pepper, and turmeric if commercial powder is not available.
- Add jaggery or sugar after cooking to adjust sweetness according to taste.
- Use the pot-in-pot method in the Instant Pot to cook vegetables separately for firmer texture, then combine with smooth lentils after pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1237mg | 52% |
| Potassium | 1185mg | 25% |
| Fiber | 23g | 92% |
| Sugar | 13g | 26% |
| Vitamin A | 5700IU | 114% |
| Vitamin C | 80mg | 89% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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