Instant Pot Sambar is a traditional South Indian stew made with dal (lentils), vegetables, and a unique blend of spices called sambar powder. It combines various flavours, including tangy tamarind, aromatic spices, and the richness of the dal. This wholesome South Indian Sambar is mostly served with rice, idli, dosa, vadai and Pongal.
The Instant Pot makes the job a lot easier. Just add the ingredients to the pot, let the dal and vegetables cook under pressure, and that’s it. You have delicious South Indian Sambar ready in your Instant Pot Pressure Cooker.
Jump to:
- More about Instant Pot Sambar
- Why will you love this Vegetable Sambar made in Instant Pot?
- Key Components of Instant Pot Sambar Recipe
- How to Make Mixed Vegetable Sambar In Instant Pot
- Tips to Make Perfect Instant Pot South Indian Sambar Recipe
- Serving Suggestions
- Frequently asked questions
- Other recipes you may like
- Recipe Card
This flavorful and aromatic one pot vegetable sambar recipe is a staple in South Indian Kitchens and has gained immense popularity across the country and even internationally. If you love sambar, check out my tiffin sambar recipe for another variation.
More about Instant Pot Sambar
South Indian Sambar is a hearty stew crafted from toor dal, a split pigeon pea that provides a creamy consistency. The lentils serve as the protein base, making sambar not only delicious but also a nutritious meal.
What sets Sambar apart is the addition of vibrant vegetables, creating various colours, textures, and flavours in every spoonful. Common vegetables include small onions, carrots, beans, drumsticks, pumpkin, okra and brinjal (eggplant), though it may vary depending on personal preferences and regional influences.
What elevates a good sambar is its distinctive tangy flavour, achieved through the inclusion of tamarind juice. The tanginess balances the lentils’ richness and the spice from the sambar powder.
A good sambar can be made if you use the right ingredients, for which you need a good sambar powder. These days, you get good-quality sambar powder in various brands in all Indian Grocery Stores. I use homemade sambar powder that my mother prepares back home. We all love the taste of the sambar when we use this homemade sambar powder.
Why will you love this Vegetable Sambar made in Instant Pot?
Packed with vegetables and lentils, the Instant Pot Vegetable Sambar is a powerhouse of essential nutrients. It’s a fantastic way to incorporate a variety of veggies into your diet while enjoying a delicious meal.
One reason vegetable sambar is so loved is its adaptability. You can customize the spice level, adjust the types of vegetables used, and even experiment with the thickness of the sambar to suit your taste preferences.
This easy sambar recipe can vary across regions and households, allowing for personalization based on taste preferences and ingredient availability. Some regions may favour a thicker sambar, while others prefer a more soup-like consistency.
While this is a no-tomato sambar, many prefer adding tomatoes to their regular sambar recipe. The choice of vegetables and the intensity of spices can also vary, making sambar a versatile dish that accommodates diverse palates.
Pressure Cooker Vegetable Sambar is not just a side dish; it can take center stage as a wholesome meal. Serve the pressure cooker sambar with rice, idli, pongal, dosa, vada, or even crusty bread – the options are endless. I know people who love dunking their rotis in a hot bowl of sambar.
Key Components of Instant Pot Sambar Recipe
Toor Dal (Split Pigeon Peas/Arhar Dal): Toor dal is the sambar’s primary protein source. It is a type of split lentil that adds a creamy texture to the dish when cooked.
Vegetables: Sambar uses various vegetables, making it a colourful and nutrient-rich preparation. Common choices include carrots, beans, drumsticks, pumpkin, brinjal (eggplant), and okra.
Tamarind: Tamarind pulp is a crucial ingredient in this lentil-based vegetable stew. It imparts a tangy flavour to the sambar, balancing the lentils’ richness and enhancing the tiffin sambar’s overall taste.
Spices: Sambar is known for its aromatic spice blend. Common spices include mustard seeds, fenugreek seeds, dried red chillies, curry leaves, and asafoetida (hing). Additionally, a specific spice blend known as sambar powder, which typically includes coriander seeds, fenugreek seeds, red chillies, and other spices, contributes to the distinctive flavour profile.
How to Make Mixed Vegetable Sambar In Instant Pot
Add the washed and drained toor dal into the Instant pot, turmeric powder, asafoetida, and water. Put the lid on. Turn the Instant Pot Vent to the Sealing position. Press the pressure cook or manual and set the cooking time to 7 minutes.
When the cooking is done and the instant pot beeps, allow the pressure to release naturally for 10 minutes. Release the remaining pressure manually.
Open the instant pot lid and check the dal. It should be soft and cooked well. Remove the cooked dal from the Instant Pot and transfer it to a bowl.
Set the Instant Pot on Saute Mode. Add ghee or oil to the pot. Once hot, add mustard seeds, fenugreek seeds, curry leaves and red chilli.
Add the shallots / small onions and sauté for 2 minutes. Now, add the remaining vegetables.
Add salt, turmeric powder, Kashmiri red chilli powder (optional) and sambar powder. Mix once. Add tamarind extract and water. Add jaggery and mix it with the water. Now, add the cooked dal. Give a final mix and put the lid on.
Change to pressure cook mode and pressure cook for 4 minutes. Once cooking is done, release the pressure quickly. Open the lid and give a mix.
Adjust salt if needed and garnish with coriander leaves. Hot Instant Pot Sambar is ready to be served with your choice of main dish.
Tips to Make Perfect Instant Pot South Indian Sambar Recipe
Soak Tamarind: Soak tamarind in warm water before using it to easily extract the pulp, enhancing the tangy flavor of the sambar.
Veggies of your choice: Experiment with various vegetables to add colour, texture, and nutritional diversity to your sambar. Chop them in uniform sizes as bigger chunks, so they don’t get mushy upon cooking.
Sambar Powder Variation: Adjust the quantity of sambar powder based on your spice preference. You can use homemade sambar powder or store-bought ones.
Consistency Matters: Adjust the water content to control the thickness of the sambar. Some prefer a thicker consistency, while others enjoy a thinner one.
Dal Variation: Traditionally, toor dal is used to make South Indian Sambar. You can also use yellow moong dal or masoor dal.
Serving Suggestions
Classic Combo with Rice: Serve Instant Pot Vegetable Sambar over steamed rice for a wholesome and satisfying meal.
Idli and Dosa: Pair this delicious sambar recipe with traditional South Indian breakfast items like idli, dosa, adai dosa, upma, vadai, Rava Khichdi or Ven Pongal for a delightful start.
Quinoa or Millet: For a healthier twist, serve sambar with quinoa or millet for a protein-packed, gluten-free option.
Frequently asked questions
Yes. Instead of soaking tamarind in water to extract the tamarind juice, you can use readymade tamarind pulp/tamarind concentrate. Adjust the quantity according to your taste. Start with 1 teaspoon tamarind concentrate.
Though it’s not necessary, adding jaggery is highly recommended. Jaggery helps in balancing the tanginess that comes from tamarind.
Shallots( Indian small pearl onions), Regular Onion, Tomatoes, Green Bell Pepper, Radish, Carrots, Potatoes, Drumstick, Okra, Brinjal or Eggplant, Chayote, Bottle Gourd, and Pumpkin are a few of the different vegetables that can be added to the Mixed Vegetable Sambar Recipe.
If you skip the asafoetida (hing), this sambar becomes gluten-free.
Leftover sambar can typically be refrigerated in an airtight container for 3 to 4 days.
Yes, it does. The addition of toor dal thickens up the sambar as it cools. Add hot water and let the sambar simmer again to serve it hot and in a thin consistency.
Absolutely. While homemade sambar powder is preferred for its freshness and distinct flavors, store-bought sambar masala can be used. There are many brands available in the local Indian Grocery Stores.
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Recipe Card
Instant Pot Sambar with Mixed Vegetables
Ingredients
To cook the dal
- ½ cup Toor Dal
- ¼ teaspoon Turmeric Powder
- Asafoetida (Hing) a big pinch, optional
- 1 cup Water
To make the Sambar
- 1 tablespoon Ghee / Oil
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 Red Chilli
- few Curry Leaves
- 10 Pearl Onions / Indian Shallots
- 1 & ½ cups Vegetables Pumpkin, Drumstick, Chayote
- ½ teaspoon Kashmiri Chilli Powder
- 1 tablespoon Sambar Powder
- ½ teaspoon Turmeric Powder
- Salt as needed
- 1 cup Tamarind Extract
- 1 cup Water
- 1 teaspoon Jaggery optional
- 2 tablespoon Coriander Leaves for garnishing
Instructions
- Wash the toor dal. Add the washed and drained toor dal into the Instant pot, along with turmeric powder, asafoetida and water. Put the lid on.
- Turn the Instant Pot Vent to the Sealing position. Press the pressure cook or manual and set the cooking time to 7 minutes.
- When the cooking is done and the instant pot beeps, allow the pressure to release naturally for 10 minutes. Release the remaining pressure manually.
- Open the instant pot lid and check the dal. It should be soft and cooked well. Remove the cooked dal from the Instant Pot and transfer it to a bowl.
- Set the Instant Pot on Saute Mode. Add ghee or oil to the pot. Once hot, add mustard seeds, fenugreek seeds, curry leaves and red chilli.
- Add the shallots / small onions and sauté for 2 minutes. Add the remaining vegetables, salt, turmeric powder, Kashmiri red chilli powder (optional) and sambar powder.
- Mix once. Add tamarind extract and water. Add jaggery and mix it with the water. Now, add the cooked dal. Give a final mix and put the lid on.
- Change to pressure cook mode and pressure cook for 4 minutes. Once cooking is done, release the pressure quickly. Open the lid and give a mix.
- Adjust salt if needed and garnish with coriander leaves. Hot Instant Pot Sambar is ready to be served with your choice of main dish.