Instant Pot Sambar – How to make Sambar in an Instant Pot – Instant Pot Indian recipes – How to make South Indian Sambar – Learn how to make traditional sambar using an instant pot.
What is an Instant Pot ? – Its a programmable counter-top electric pressure cooker…. You must have heard or read about this magic machine in the past few months… people rave about. I was so skeptical in using one as i am pretty old school and totally love my traditional pressure cooker. There are many models and capacity to choose from, i got 3 quart Instant Pot Duo Mini as a gift this christmas and will be trying my hand on taming it to make Indian recipes. Its basically an electric pressure cooker where you don’t have to babysit, count whistle or time everything is done with a touch of a button.
Check our INSTANT POT TOMATO RICE RECIPE
Instant Pot Sambar
Ingredients - for cooking Split Pigeon peas + Mixed Veggies
- 1 cup Toor dal / Thuvaram paruppu / Split Pigeon peas
- 2 cups Water
- 1/4 teaspoon Turmeric powder
- 4 pieces Drumstick
- 1/4 cup Ivy Gourd
- 1/4 cup Carrots
- 1/4 cup Green Beans
Ingredients - for saute
- 10 each Sambar onions/ Chinna vengayam / Pearl onions sliced or use 1 cup (regular onions)
- 1/2 cup Tomatoes
- 4 cloves Garlic crushed
- 1 each Green chilli
- 1/4 teaspoon Turmeric powder
- 2 teaspoon Coriander powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Sambar powder (optional)
- 2 tablespoon Tamarind extract
- 1 cup Water
- 1.5 teaspoon Salt kallu uppu/ crystal salt
- 1/4 teaspoon Jaggery
- 5 each Curry leaves
- 2 tablespoon Coriander leaves chopped
Ingredients - for tempering
- 1 tablespoon Oil
- 1 teaspoon Ghee
- 1 each Dry Red Chilli
- 3/4 teaspoon Mustard seeds
- 1/2 teaspoon Split black gram
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida powder
If in the mood to make SAMBAR POWDER
Learn how to cook TOOR DAL IN AN INSTANT POT
To start with always soak your dal. I have soaked for 30 minutes, this step is optional as i always say… soaking dal is good for your tummy, easy digestion!
Place the soaked dal with water along with turmeric powder.
You may also use a little pan insert for your veggies or trivet. I just a small steel cup with all my veggies.
Put the lid, bring the pressure release handle to sealing position. Press pressure cooker mode and give about 15 minutes. (You can adjust pressure cooking time with that + & – )
After 15 minutes… you may do a natural pressure release or do a quick release. You dal cooks perfectly and the veggies cook to tender. (You may use any veggie of your choice)
Use kitchen tongs to get the insert cup off the pot. Keep that aside.
Whisk the dal to soft consistency. DRUMSTICK SAMBAR
Perfectly blended. Now tansfer it to another bowl. Clean the pot for the next step.
Go back to saute mode.
Heat oil and ghee in the pot. MOONG DAL SAMBAR
Get the tempering ingredients ready.
Temper with mustard seeds, split black gram, fennel seeds, cumin seeds,dry red chili, asafoetida and curry leaves.
Now followed by onions, green chilies and garlic. (yes we do add garlic in sambar!)
Followed by tomatoes, saute till they get mushy. SORAKKAI SAMBAR
Add in turmeric powder, red chilli powder, coriander powder, sambar powder and salt.
Saute the masala well… it will start to stick to the bottom as your saute.
Time to add water. TIFFIN SAMBAR
The tamarind extract.
Followed by the cooked dal.
Add the cooked veggies too.
A tiny piece of jaggery can make your sambar taste really good… add in!
When your sambar start to boil throw in chopped coriander and curry leaves
Bring it a rolling boil…
Let it boil until it thickens a bit or desired consistency that you wish.
Switch off! Its all ready to be served.
- Sambar powder, jaggery are all kind of optional. Your sambar will still taste good without these. These just to enhance the taste.
- You can choose any veggie that you like, 3 are more veggies will be really good for sambar.
- Choose few naatu kaikarigal / country vegetables for better taste.