Instant Pot Sambar | Mixed Veg Sambar

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When you don’t have to monitor or do babysitting while cooking, any recipe is easy. And when it is an Instant Pot then it is much easier to cook. I have recently bought an Instant Pot and started with experimenting dished by trial and error method. 😛 My first recipe was Palak-Aloo sabji as it doesn’t require much supervision and time to cook. Well, I was really amazed to see how the cooking time reduced to half so I seriously didn’t get time to click pictures. I kept on cooking easy-peasy dishes just be sure that I understand this gadget properly.
Sambar is a South Indian delicacy which is enjoyed in every part of India with its own touch of spices. So feel free to adjust spices according to your taste. I have made Sambar number of times (No, I am yet not an expert in making sambar) but this time I was little scared as I was cooking in an Instant Pot. 😀 Thankfully, Sambar came out delicious without getting uncooked overcooked or burnt.Phew! Serve a bowl of piping hot sambar with idli, dosa, rice, or enjoy as a soup. 😀 Delicious.
Serves 5-6

  • 1 Cup tuar dal
  • 2 Cups mixed veggies, chopped (your choice, I have used drumsticks, beans, and yellow squash)
  • ½ Cup onion, finely sliced
  • 8-10 Curry leaves
  • 2 Dry red chilies
  • 1 Tsp mustard seeds
  • Pinch of asafoetida
  • 1 Tbsp tamarind pulp
  • 1 Tbsp sambar powder
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • Salt as required
  • 2 Tbsp oil

For Tempering

  • 1 Tbsp oil
  • ½ Tsp mustard seeds
  • ½ Tsp cumin seeds
  • 2 Dry red chilies
  • 5-6 Curry leaves
  • Pinch of asafoetida
  • ½ Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Instant Pot Sambar | Mixed Veg Sambar
Step 1- Turn on the pressure cook(Hi) mode on your IP and add tuar dal, turmeric powder and salt with 4cups of water. Pressure cook (Hi) for 7mins with the vent in sealing position. Then manually release the pressure. Transfer the dal to a bowl and keep aside

Step 2- Turn the saute mode on. Once it is hot splutter the mustard seeds, add dry red chilies, curry leaves and a pinch of asafoetida. Now add chopped onion and all the veggies together. Saute for 2mins on normal mode

Step 3- Add red chili powder, turmeric powder, sambhar powder, tamarind pulp, and salt as required. Mix everything well and then add the cooked dal and required water. Set in Pressure Cook(HI) mode and cook for 4mins with the vent on sealing position. Let the pressure goes off naturally

Step 4- Once the pressure goes off, open the lid and stir the sambar. For tempering heat oil in a tempering pan and splutter mustard seeds, add ½tsp cumin seeds, curry leaves, dry red chili, a pinch of asafoetida. When the curry leaves are crisp turn off the flame and add kashmiri red chili powder and temper the sambar

Serve hot sambar with steaming hot idli, dosa or plain rice. Enjoy the meal. 🙂


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