Instant Pot Sambar | Mixed Veg Sambar

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. 🙂



The Instant Pot Fever!

I am passionate about cooking and I love the traditional way of cooking like our mothers would do. Not every recipe requires putting all the ingredients at the same time. Some recipes taste better when cooked in the traditional way, by adding one ingredient after another. Some require pressure cooking, some doesn’t. Some require slow cooking and some are ready in minutes. There are various kind or pots and pans available for different kind of dishes. I love buying a different kind of cookware sets. You can even say I am kind of obsessed with my pots and pans. 😛 I was in no intention of buying one more gadget for my kitchen because I already have enough gadgets in my kitchen and that’s taking all my countertop space.

In the last one year, I have heard lots n lots of Instant pot stories and every time someone would post Instant Pot recipe I want to try that right now in Instant Pot. I was so excited to know more and more about that. And, most importantly, a multi-function cooker? And speeds up the cooking without compromising on the taste part? Doesn’t require any baby sitting? 😀 and many more advantages. Really? I am convinced to buy an Instant Pot. 😀


This whole thing continued for more than a year and when finally I was convinced and to know why everybody so much loves instant pot for cooking, without wasting any more seconds, my husband ordered it before the deal is gone. It’s been only a week I have started cooking in that and trust me, I am totally in love with my new gadget. It’s been only a week to give any feedback but I guess that’s more than enough time to know about your gadget. 😀 I know many of you would still don’t want to spend on one more gadget when you can do all these in your regular pots and pans. I too thought the same, But trust me once you start using this multi-purpose programmable pressure cooker you won’t go back to your cookware sets. Obviously, I won’t throw my cookware sets, I love them more than anything. 😀 And I will still cook in them.

IMG_9927So what EXACTLY is an Instant Pot? Exactly my question a year back. A device which is a slow cooker, pressure cooker, rice cooker, steamer, saute pan, yogurt maker, and keeps your food warm. And perform all these functions without your supervision.Now no more spilling of food, no more heap of dishes in the sink. Doesn’t this all sound impressive? A safe, convenient, and dependable gadget for you.


Since last one week, I am not using my pans for making any curry, I am not using my rice cooker because now I can cook rice and lentils at the same time in my Instant Pot, vegetable pulao, cooked mutton and that came out delicious like always, fermented my dosa batter in that and cooked sambar, made yogurt in that (now no more buying of yogurt from the store)…Ahhh! the list won’t stop here. 😀 And above all these, I get more time to sleep and do my work and relax and chill. 😀 The more I use Instant Pot the more I enjoy cooking in them. 🙂


And don’t forget the Hyderabadi “Dum Ki Chai”


So that’s all about my Instant Pot fever. Thanks for bearing the long post. 😀 The long story short, I love cooking in my Instant Pot. 🙂

In case if you want to know which Instant Pot you should buy, just go through the picture below to have a clarity.

Picture Courtesy (Instant Pot website)


Just before starting, read the manual and you are ready to use your friendly new kitchen gadget. 😀 Find the picture below for your reference:

Picture Courtesy (Instant Pot website)

IMG_0091If you are comfortable in cooking the traditional way in the pots, pans, and pressure cooker and love that way, you don’t need an Instant Pot. 🙂

Sattu Paratha | Sattu Ka Paratha Recipe

A popular staple food of Bihar, Uttar Pradesh, and Jharkhand- Sattu Paratha. I am not sure how many of you know what Sattu is, Well…if you want to know then you can ask any of your friend from Bihar, Uttar Pradesh, or Jharkhand and ask them to bring you either Sattu Paratha or Litti. 😀  Well…it’s nothing but a kind of flour made of roasted bengal gram/ chana dal. Yes, it is THAT simple. But what makes it different, is the way of making this flour. Traditionally, bengal gram was roasted using sand in an iron vessel and then ground to a flour consistency. That’s enough knowledge about preparing Sattu. 😀


After moving to the USA, one thing about which I was really concerned about was where to get Sattu from. 😀 But thanks to the Indian grocery stores here, they literally have each and everything which is sometimes hard to find even in India. 😛 I have always been a die-hard fan of Sattu Paratha or Litti cooked by my mom. Actually, there is no difference is Litti and Sattu Paratha except the size and thickness, but I love Sattu Paratha more than Litti. ❤ I can have Sattu Paratha or Litti for Breakfast-Brunch-Lunch-Snack-Dinner-Breakfast-Brunch-Lunch-Snack-dinner and repeat. 😛 Yes, Seriously! As sattu has cooling effects, so it is also used to make Sattu Namkeen Sharbat in summers.


Though there is no recipe which our Google Baba cannot tell. But still, there are some tips and tricks which only your mom can tell. And this recipe is my mom’s recipe. 🙂 I cannot replicate the same but I tried. 🙂


Serves 2


For Dough

  • 3 Cup wheat flour
  • 1 Tbsp carom seeds/ ajwain
  • 1 Tsp black caraway seeds (optional)
  • 2 Tbsp oil
  • Salt as required
  • Lukewarm water, for kneading

For Stuffing

  • 2 Cup sattu
  • 1 Small onion, finely chopped (optional)
  • 5-6 Garlic cloves, finely chopped
  • 1/2-inch ginger, finely chopped
  • 3 Green chilies, finely chopped
  • 3-4 Tbsp lemon juice
  • 1 Tbsp masala of mango pickle ( preferably homemade)
  • 1 Tbsp carom seeds/ ajwain
  • 2 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Sattu Paratha | Sattu Ka Paratha Recipe


Step 1- Add carom seeds, black caraway seeds, oil, and salt to wheat flour and knead into a soft dough using lukewarm water. Cover the dough with wet cloth and keep aside


Step 2- In a mixing bowl take sattu and add carom seeds, pickle masala, chopped onion, chopped green chilies, chopped ginger-garlic, mustard oil, lemon juice, and salt. Mix well using your hand


Step 3- Divide the dough into medium balls. Take a dough ball, roll and flatten it a bit.  Put 2tbsp of the sattu mixture in the center and start making pleats by closing the edges and bring them to the center. Again make it into a ball and roll like a chapati



Step 4- Heat a pan on a high flame and place the rolled paratha on the hot pan and when the base is slightly cooked, flip the paratha. Flip again and spread some ghee/ oil all over the paratha. Spread some ghee/ oil on the other side too. Press the paratha slightly on the edges to cook the edges well. When the paratha is cooked properly from both the sides and remove on a paper napkin




Serve Sattu Paratha with baingan ka bharta/ aloo ka chokha/ chutney or with leftover chicken curry. 🙂