Vegetable Sambar
A one-pot South Indian lentil and vegetable stew seasoned with sambar masala and tamarind. Comfort food that cooks quickly under pressure.
Ingredients
Method
Completed steps 0
Set the Instant Pot to sauté mode, heat the oil, then add mustard seeds and curry leaves until seeds begin popping.
Stir in the sliced onion and cook for 2 minutes until softened.
Mix in the chopped tomatoes, sambar masala, and salt, then sauté for another 2 minutes.
Pour in the water, then add the toor dal, pumpkin, carrot, eggplant, and drumstick pieces. Lock the lid, set the vent to sealing, and pressure cook at high for 12 minutes.
After the timer beeps, allow pressure to drop on its own. Open the pot and stir in the tamarind paste, mixing thoroughly.
Top with fresh cilantro and serve.
Follow the same tempering and sautéing steps in a stovetop pressure cooker, then add water, lentils, and all vegetables.
Bring to pressure over medium-high heat and maintain for 3 whistles, then remove from heat and allow pressure to release naturally.
Stir in tamarind paste until well combined, garnish with cilantro, and serve.
Notes
For a thicker sambar, use less water; for a brothier consistency, add more.
Asafoetida is traditional but optional; omit if following a gluten-free diet.
This keeps refrigerated for up to 4 days and reheats well on the stovetop with a splash of water.
Calories: 305 kcal · Carbs: 51 g · Protein: 16 g · Fat: 5 g · Sodium: 1237 mg · Fiber: 23 g · Sugar: 13 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.