Go Back

Instant pot Sambar recipe

indian Instant pot Sambar
5 from 2 votes
Print Pin

Ingredients

SOAK DAL

  • 1/2 cup Toor dal washed
  • Water enough to soak
  • TAMARIND EXTRACT
  • 7 grams Tamarind
  • 1 + 1/2 cup water

TEMPER

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seeds

SAUTE AND COOK

  • 1 chayote peeled and cubed
  • 2 Tomatoes 150 grams
  • 1/4 tsp turmeric powder
  • 1 tbsp sambar powder

SAMBAR

  • Asafoetida generous portion
  • Required salt
  • Coriander leaves and curry leaves a few
  • Sugar pinch

Instructions

  • Wash and soak toor dal overnight or at least 1 hour in hot water
  • Soak tamarind in 1 + 1/2 cup of water and extract the juice
  • Turn on IP in “SAUTE” mode and add coconut oil, and when the IP display shows “hot”
  • Add mustard seed, fenugreek seeds and let them splutter
  • Furthermore, add chayote and tomatoes; sauté for 5 minutes
  • Add turmeric powder and sambar powder; give a quick mix
  • Press “cancel”
  • Add toor dal and water, and mix well. Make sure nothing is stuck to the pan
  • Furthermore, add a few drops of sesame oil
  • Turn on “rice” mode and cook.  Do natural pressure release
  • Open the IP and mix everything well
  • Add filtered tamarind extract and salt, and boil for 10 minutes
  • Finally, add Asafoetida, curry leaves, coriander leaves, a pinch of sugar, mix well, and cook for 5 minutes. Tasty instant pot sambar is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. I usually add toor dal for Sambhar. You can also combine toor dal + masoor dal
  2. For Instant pot, Sambar always soak dal  as it helps for mushy cooked dal
  3. Adding turmeric powder and sesame oil while cooking dal is optional, but it helps for better cooking
  4. I have used a 1:3 dal: water ratio. Adjust the water according to the dal you use
  5. Alter the cooking time according to the dal you use. let cooker pressure come down naturally
  6. I have used coconut oil, but you can use any oil of your choice
  7. you can also use tamarind paste instead of tamarind 
  8. You can add small onions/ big onion  and prepare Sambar
  9. you can use mixed vegetables. Add extra spice if you are using potatoes
  10. Adjust water according to your desired consistency
  11. Adjust the spice according to your desired taste
  12. Jaggery/ sugar is optional, but it enhances sambar taste
  13. I used coconut oil for tempering and use a dollop of ghee while serving. Instead, you can do the tempering with ghee
  14. for a pressure cooker Sambar follow the same ingredients but cook for  3 whistles and do natural pressure release
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!