Our Sambar Recipe – Instant Pot

Sambar is a classic South Indian dish made from lentils, vegetables, and a blend of aromatic spices.

Traditionally cooked on the stovetop, this recipe will show you how to make it in an Instant Pot for a quicker and more convenient method.

Using the Pot-in-Pot (PIP) technique, you can easily cook both the lentils and vegetables at the same time, resulting in a nutritious and hearty vegan meal in just 30 minutes.

This plant-based version of Sambar is not only vegan but also packed with protein, fiber, and antioxidants.

It’s tangy, medium-spiced, and has a rich flavor from toor dal (pigeon peas), tomatoes, shallots, and tamarind. The use of Sambar powder enhances the dish with a distinct and traditional South Indian flavor.

Sambar pairs wonderfully with rice, idli, dosa, or vada, and is a staple in many South Indian households. Let’s dive into the ingredients and steps you’ll need to make this vegan Sambar in an Instant Pot.

Why You’ll Love Vegan Sambar

This vegan Sambar is nutritious and filling and has a well-balanced flavor profile of medium spice with a hint of tanginess from the tamarind. It’s hearty yet light enough for a main dish or a side.

The Instant Pot method simplifies the cooking process, so you can make Sambar in less time while still achieving that rich, traditional flavor.

The PIP method allows you to cook the lentils and vegetables at once, saving both time and energy. Plus, it’s naturally plant-based and loaded with veggies, making it suitable for a variety of diets.

Ingredients For Vegan Sambar

Here’s what you’ll need to make this flavorful vegan Sambar:

• Toor dal (pigeon peas): 1 cup (you can also use moong dal or masoor dal).
• Water: 2 ½ cups for cooking the dal and additional water for the vegetables.
• Salt: 1 teaspoon for the dal and more to taste.
• Tamarind paste: 2-3 teaspoons (adjust for tanginess).
• Oil (vegetable, coconut, or sesame): 1 tablespoon for sautéing.
• Turmeric powder: ½ teaspoon.
• Green chili: 1 (adjust for heat).
• Shallots or onions: 1 cup, peeled and chopped.
• Tomato: 1 medium, chopped.
• Frozen drumsticks (optional): 2 sticks, about 100 grams, chopped.
• Red chili powder: ½ to 1 teaspoon, according to taste.
• Jaggery (optional): 2 teaspoons to balance flavors.
• Sambar powder: 2 tablespoons.
• Curry leaves: 8-10 fresh leaves.
• Hing (asafoetida): ⅛ teaspoon (optional for flavor and digestion).
• Fenugreek seeds: ⅛ teaspoon.
• Mustard seeds: ½ teaspoon.
• Dried red chilies: 2.
• Fresh cilantro: For garnish.
• Additional water: As needed to adjust the consistency.

How to Make Vegan Sambar in an Instant Pot

1. Prep the ingredients: Soak tamarind in hot water for about 10 minutes. Once soaked, squeeze out the pulp and set aside. Wash the toor dal thoroughly until the water runs clear. Place the dal in a container with 2 ½ cups of water and salt for the PIP method.
2. Sauté the vegetables: Turn the Instant Pot on to sauté mode. Once hot, add oil and sauté turmeric and chopped green chili. Add shallots, drumsticks, and tomatoes. Cook for about 2 minutes until the shallots begin to soften.
3. Add tamarind and spices: Strain the tamarind pulp into the vegetables. Add red chili powder, salt, and jaggery (optional). Mix everything well, then pour in 2 cups of water. Turn off sauté mode.
4. Cook the lentils with PIP method: Place a tall trivet in the Instant Pot and set the container with the dal on top. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes. Allow the pressure to release naturally (NPR).
5. Mash the dal: Once the pressure has been released, open the lid and carefully remove the dal container. Mash the dal with a whisk or hand blender until smooth.
6. Combine and simmer: Add the mashed dal to the vegetable mixture and turn on the sauté function again. Stir in the Sambar powder and simmer for 5 to 7 minutes. If the Sambar is too thick, add more hot water to achieve your desired consistency.
7. Tempering (Tadka): Heat 1 tablespoon of oil in a small pan. Once hot, add fenugreek seeds and fry until golden. Add mustard seeds and wait for them to splutter, then toss in dried red chilies, hing, and curry leaves. Cook for 1 minute and pour the tempering into the Sambar. Stir well.
8. Garnish and serve: Garnish with fresh cilantro and serve your vegan Sambar hot with rice, idli, dosa, or any of your favorite sides.

Tips For Making the Best Vegan Sambar

• Use fresh, seasonal vegetables like carrots, pumpkin, eggplant, or okra to enhance the flavor.
• Add Sambar powder after cooking to maintain its aromatic qualities.
• Adjust tamarind and jaggery based on your preferred level of tanginess and sweetness. If the Sambar is too sour, increase the jaggery slightly to balance the flavors.

What to Serve with Sambar

Sambar pairs perfectly with a variety of traditional South Indian dishes. Serve it with steamed rice for a classic meal, or enjoy it with idli, dosa, medu vada, or uttapam. The medium-thick consistency makes it versatile for any dish.

Final Thoughts

Making vegan Sambar in an Instant Pot is a fast and efficient way to enjoy this flavorful South Indian dish.

The PIP method streamlines the process, allowing you to cook both the lentils and vegetables simultaneously while maintaining the authenticity of the dish.

Packed with wholesome ingredients and traditional spices, this vegan Sambar is perfect for any occasion and can be served with a variety of side dishes.

Whether you’re new to Indian cooking or a seasoned cook, this recipe is sure to be a hit in your kitchen!