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Dinner, Lunch
Instant Pot Sambar
10
minutes
minutes
30
minutes
minutes
40
minutes
minutes
Servings:
8
people
Author:
Alpa Jain
Sambar is an Indian lentil stew made with split pigeon peas, veggies, and spices. It is vegan and gluten-free. It is served with rice and Indian breakfast items like idli, dosa, and uttapam. Check out how to make sambar in the instant pot.
Equipment
Instant Pot 6 qt
Hand blender
Ingredients
For instant pot liner
▢
1
cup
Toor Dal
▢
4
cup
Water
▢
1
teaspoon
Tamarind paste
▢
1
tablespoon
Jaggery
(optional)
▢
½
teaspoon
Turmeric powder
▢
1 ½
tablespoon
Sambar powder
▢
½
teaspoon
Red chili powder
(optional)
▢
1
teaspoon
Salt
(to taste)
Pot in pot ingredients
▢
1
large
Tomato
(chopped)
▢
1
cup
Carrot
(large, diced)
▢
1
cup
Eggplant
(cubed)
▢
10
pieces
Drumstick vegetable
(fresh or frozen)
▢
½
tablespoon
Sambar powder
▢
½
teaspoon
Salt
▢
½
cup
Water
For tempering
▢
1
tablespoon
Oil
▢
1
teaspoon
Mustard seeds
▢
1
count
Whole Red Chili
▢
8-10
count
Curry leaves
To be added later
▢
1
cup
Water
(or more if needed)
Instructions
Rinse toor dal in water 2-3 times and discard the water.
Add all the ingredients listed in "for instant pot liner" to the instant pot liner.
Add all the ingredients listed in "for pot in pot ingredients" to a small pot.
Cover the small pot with a lid and place it in the instant pot liner over a trivet.
Lock the lid with pressure knob in sealing position.
Pressure cook on high pressure mode for 12 minutes.
Let the pressure release naturally for 10 minutes and then release the remaining pressure manually.
Open the lid and take out the small pot and the trivet from the instant pot.
With an immersion hand blender, blend the dal into a smooth liquid.
Add 1 cup water or more if needed.
Turn the saute mode on.
Add all the cooked vegetables from the small pot into the dal and give it a mix.
For the tempering, add oil in a tempering spoon.
Once the oil is hot, add the red chili, mustard seeds, and curry leaves and allow the mustard seeds to crackle.
Add the tempering to the sambar and give it a mix.
Allow the sambar to cook on the saute mode for about 5 minutes.
Add more sambar powder if needed.
Discard any foam from the top of the dal.
Cancel saute mode, add more salt if needed.
Nutrition
Calories:
102
kcal
(5%)
|
Carbohydrates:
17
g
(6%)
|
Protein:
5
g
(10%)
|
Fat:
2
g
(3%)
|
Saturated Fat:
0.2
g
(1%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Sodium:
474
mg
(21%)
|
Potassium:
145
mg
(4%)
|
Fiber:
4
g
(17%)
|
Sugar:
4
g
(4%)
|
Vitamin A:
3011
IU
(60%)
|
Vitamin C:
44
mg
(53%)
|
Calcium:
35
mg
(4%)
|
Iron:
1
mg
(6%)