Instant Pot Vegetable Sambar / South Indian Lentil Stew
Vegetable sambar is a flavorful and healthy dish that's a staple in South Indian cuisine. Made with lentils, fresh vegetables, and sambhar powder - a unique blend of spices, this traditional dish is perfect for a quick and satisfying meal that's ready in less than 30 minutes. And with my easy-to-follow Instant Pot recipe, making sambar has never been easier! Whether as a main course or a side dish with breakfast, sambar is a versatile and delicious option for any mealtime.
Servings: 6
Calories: 294kcal
Ingredients
- 1½ cups toor dal
- 3 cups mixed vegetables (I used carrot, beans, and eggplant)
- 1 medium onion
- 2-3 cloves garlic
- 2 medium tomatoes
- 2 tablespoon sambar powder (use store-bought or homemade sambar powder)
- 1½-2 teaspoon salt
- 1 tablespoon tamarind see notes
- 2 teaspoon jaggery
- 6½ cups water divided
- 1 tablespoon ghee (use store-bought or homemade ghee)
- 2 tablespoon cilantro
For the tempering:
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 1 sprig curry leaves
- 2 dried red chili
- ½ teaspoon hing asafetida
Instructions
Prep:
- Take the tamarind in a small bowl and add ½ cup hot water. Let it sit for 10 minutes. Extract the tamarind pulp and discard the fiber and seeds.
- Chop the veggies into big pieces and set them aside. Roughly chop the onion, garlic, and tomatoes.
Making sambar:
- Set the Instant Pot in saute mode and add two tablespoons of ghee. Once it heats, add mustard seeds and let them splutter.
- Next, add cumin seeds, methi seeds, dried red chili, hing, and curry leaves. Saute for a few seconds.
- Add the onion and garlic. Saute for 3 minutes.
- Add the tomatoes, sambar powder, and salt. Mix well and saute for 2-3 minutes.
- Next, add the toor dal, vegetables, and 6 cups of water. Give it a good mix.
- Secure the lid and set the Instant Pot to pressure cook mode for 8 minutes.
- Do a natural pressure release for 10 minutes, then do a quick release and open the Instant Pot lid.
- Set the Instant Pot to saute mode and add the tamarind extract and jaggery. Adjust salt and spices as needed. Also, adjust the consistency as needed. Simmer for 4-5 minutes.
- Cancel saute mode and add one tablespoon of ghee and cilantro.
- Serve hot with rice, idli, or dosa.
Video
Notes
Traditionally, this South Indian stew is mostly made using tuvar dal. However, you can use masoor dal (red lentils), moong dal (yellow lentils), or a mix of dals to make it. Adjust the cooking time accordingly.
It is important to add the tamarind after pressure cooking the dal as the tamarind may prevent the dal from fully cooking.
Adjust the amount of spice powder as per your preference. In this recipe, I have used 2 tablespoons of masala for a medium spicy level.
Don't skip the jaggery, as it helps balance the spicy and tangy flavor. You can replace it with sugar.
Nutrition
Calories: 294kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 672mg | Potassium: 383mg | Fiber: 12g | Sugar: 7g | Vitamin A: 5597IU | Vitamin C: 54mg | Calcium: 81mg | Iron: 3mg