MyJikoni
Sign in
← Back
Cook
Vegetable Sambar (Instant Pot Pressure Cooker)

Vegetable Sambar (Instant Pot Pressure Cooker)

BreakfastSouth IndianVeganGluten-FreeNut-FreeMedium25 min work · 30 min total4

Submitted by Sanjay Patel

Source: pipingpotcurry.com

Ingredients

4 servings
  • 1/2 cup Split Pigeon Pea (Toor dal) (washed)
  • 1 tablespoon Oil
  • 1/2 Onion (medium size, about 3/4 cup, sliced)
  • 2 Tomato (medium size, chopped about 1 cup)
  • 1-2 tablespoon Sambar masala
  • 1 teaspoon Salt
  • 1 tablespoon Tamarind (Imli) (paste)
  • 4 cup Water
  • Cilantro leaves (finely chopped, to garnish)
  • 1/2 teaspoon Mustard Seeds (Rai)
  • 12 leaves Curry Leaves (Kadi Patta)
  • 1 pinch Asafoetida (Hing) (optional, skip for gluten-free)
  • 1 cup Pumpkin (about 120 grams, cut in medium sized pieces)
  • 1 Carrot (cut into small pieces)
  • 2-3 Baby Eggplant (cut into 4 pieces each)
  • 8 pieces Drumsticks (Beans) (2-inch pieces*, use fresh or frozen)

Instructions

  1. 1.
    Start the Instant Pot in sauté mode and heat oil in it.
  2. 2.
    Add all the tempering ingredients.
  3. 3.
    When the mustard seeds start to splutter, add the chopped onions and sauté for 2 minutes.
  4. 4.
    Add the chopped tomatoes, sambar powder, and salt.
  5. 5.
    Sauté for another 2 minutes.
  6. 6.
    Add all the vegetables, toor dal, and water to the instant pot.
  7. 7.
    Change the Instant Pot setting to pressure cook mode for 12 minutes at high pressure with the vent in sealing position. (Note: you can also follow the pot-in-pot method mentioned in notes)
  8. 8.
    When the instant pot beeps, let the pressure release naturally.
  9. 9.
    Stir in the tamarind paste.
  10. 10.
    Stir the sambar so it is mixed well.
  11. 11.
    Garnish with cilantro, and the sambar is ready to be served.
  12. 12.
    Follow the same steps as above in a stovetop pressure cooker.
  13. 13.
    Cook on medium-high heat for 3 whistles, then turn off the flame and let the pressure release naturally.
  14. 14.
    Stir in the tamarind paste with the sambar so it is mixed well.
  15. 15.
    Garnish with cilantro and serve.