Sambar (One Pot Instant Pot)

Name: Sambar (One Pot Instant Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup toor dal (kandi pappu), washed; 2-3 cups mixed vegetables of your choice, chopped into bite-sized pieces; ¼ tsp turmeric powder; to taste Salt; 2½-3 cups water; 1-1½ tsp tamarind paste; as needed to adjust consistency Water; 1 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 2 dried red chilies; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Other

Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 10 min · 40 min (est.)
Walk-away: No

Illustration of Sambar (One Pot Instant Pot)

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Worth knowing

This is a simple everyday one-pot sambar that can be adapted with almost any vegetables you have on hand.
Choose 2-4 vegetables for the best flavor and texture. A combination of root vegetables and gourds works especially well.
If using quick-cooking vegetables like okra, you can stir them in after pressure cooking and let them simmer for a few minutes instead.
If you prefer a thinner, more rasam-like sambar, simply add a little more hot water after cooking.
Serve with hot rice, idli, dosa, pongal, or upma for a comforting South Indian meal.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

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Ingredients & method

Prep

10 mins

Cook

30 mins

Total

40 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

1 cuptoor dal (kandi pappu), washed4-6 cupsmixed vegetables of your choice, chopped into bite-sized pieces½ tspturmeric powderto tasteSalt5-6 cupswater2-3 tsptamarind pasteas needed to adjust consistencyWater2 tbspoil or ghee1 tspmustard seeds1 tspcumin seeds (jeera)2 tspsplit urad dal2 tspchana dal4dried red chilies10-12curry leaves½ tsphing (asafoetida)

Instructions

01
Turn the Instant Pot to Sauté mode. Add the oil.
02
Add the cumin seeds and let them become fragrant.
03
Add the vegetables of your choice along with the turmeric and a little salt. Sauté for 2-3 minutes.
04
Add the washed toor dal and stir everything together.
05
Pour in the water, close the lid, and pressure cook on High Pressure for 5 minutes. Allow the pressure to release naturally for about 10 minutes.
06
Open the lid and lightly mash the dal if desired.
07
Stir in the tamarind paste and add more water if needed to reach your preferred consistency.
08
Simmer on Sauté (Low) for about 10 minutes so the tamarind cooks and the flavors come together.
09
In a small pan, prepare the tempering by heating oil or ghee. Add mustard seeds, cumin seeds, urad dal, chana dal, dried red chilies, curry leaves, and hing. Cook until fragrant.
10
Pour the tempering into the sambar and simmer for another 2-3 minutes.
11
Finish with fresh chopped cilantro and serve hot.

Worth knowing

This is a simple everyday one-pot sambar that can be adapted with almost any vegetables you have on hand.
Choose 2-4 vegetables for the best flavor and texture. A combination of root vegetables and gourds works especially well.
If using quick-cooking vegetables like okra, you can stir them in after pressure cooking and let them simmer for a few minutes instead.
If you prefer a thinner, more rasam-like sambar, simply add a little more hot water after cooking.
Serve with hot rice, idli, dosa, pongal, or upma for a comforting South Indian meal.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

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