From the recipe box
Sambar (One Pot Instant Pot)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Carrot, Drumstick (Moringa), Bottle gourd (Sorakaya), Ridge gourd (Beerakaya), Pumpkin, Ash gourd, Radish, Eggplant, Okra, Green beans, Chayote, Yellow cucumber, Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Serves
- 2
Ingredients
- ½ cuptoor dal (kandi pappu), washed
- 2-3 cupsmixed vegetables of your choice, chopped into bite-sized pieces
- ¼ teaspoonturmeric powder
- to tasteSalt
- 2½-3 cupswater
- 1-1½ teaspoonstamarind paste
- as needed to adjust consistencyWater
- 1 tablespoonoil or ghee
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 2dried red chilies
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
Notes & Tips
- 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.
Step by step
Method
- 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.
