Instant Pot Sambar Recipe

Here is a delicious masoor dal sambar recipe made in the Instant pot. Packed with vegetables and tons of flavor, this is my go-to side dish for any South Indian meal.

I use store bought sambar masala and an Instant pot to make this recipe quick and easy. But using ground tomato-coconut paste gives the sambar the same thick consistency as the traditional version. Serve with rice or with idli/ dosa.

About the recipe

Sambar is a quintessential South Indian side dish. It is often part of an everyday meal. Serve with plain rice for lunch and also as an accompaniment to idli or dosa for breakfast.

Each family has its own way of making this dish. This is my mom's recipe and she uses masoor dal to make sambar. The advantage of red lentils is that they are easy to cook and give the dish a creamy texture.

Since this is an easy sambar recipe, I use store bought sambar powder. But to get the same thick, creamy consistency, I use a freshly mixture of tomatoes and coconut.

This is the perfect dish to use your favorite vegetables. I usually add at least 3 vegetables, but feel free to use as many as you like.

Pressure cooker or an Instant pot makes this sambar recipe a breeze to make. Do try this dish, I am sure you will love it, as much as we do.

Why I love this recipe

• Quick and easy recipe.
• Tastes just like the traditional toor dal version.
• Very flavorful and packed with veggies.
• Easily customizable with your favorite vegetables.
• Leftovers taste amazing because the broth and veggies have a chance to absorb all the lovely flavors.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make masoor dal sambar recipe:

• Masoor dal or red lentils
• Vegetables:
  • Onions ~ red or white. Shallots or pearl onions (either fresh or frozen) are also great here.
  • Drumsticks are generally used ~ you can use either fresh or frozen. But you can skip them if you don't have them on hand.
  • Traditional veggies like eggplant, bottle gourd, carrot, potato, chayote are usually used. But you can also use zucchini, leeks and radishes.
  • Tomatoes ~ use ripe, juicy ones.
• Coconut ~ fresh or frozen. If you only have dried unsweetened coconut, then soak in hot water for at least 15 minutes.
• Sambar powder, turmeric, salt
• Tamarind paste
• Mustard & cumin seeds, dried red chilies, hing.
• Curry leaves and cilantro.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make sambar with masoor dal in an instant pot:

Wash and drain the lentils. Set aside until ready to use.

In a blender, combine tomatoes, grated coconut, sambar powder, turmeric and tamarind paste. Blend to a smooth paste and set aside.

Heat oil in an Instant pot on 'Sauté' mode. Once hot, add the onions and the vegetables. Next add the tomato-coconut paste and salt.

Stir in the drained lentils, 1½ cups of water and mix well. Make sure to scrape the bottom to loosen any browned bits.

Lock the lid and close the steam valve. Cook on high pressure for 6 minutes. When the timer sounds, naturally release the pressure for 15 minutes and quick release the remainder.

Stir in 1 cup of water to get to desired consistency. Add more water if needed. Cook on sauté mode to heat through, about 2~3 minutes.

Heat oil in a small pan, add the mustard & cumin seeds, red chili and hing. Once the seeds start to splutter, add the curry leaves and cook for 15~30 seconds. Pour the tempering into the dal mixture and mix well.

Garnish with chopped cilantro. Serve hot with rice or idli/ dosa.

Expert Tips

• You can make this recipe with toor dal instead. Increase the cook time to 8 minutes.
• Use your favorite vegetables to make this sambar recipe. Traditional veggies like eggplant, bottle gourd, carrot, potato, chayote are great. But you can also use zucchini, leeks and radishes.
• Make sure to use ripe, juicy tomatoes for the best flavor.
• Use either fresh or frozen shredded/ grated coconut. But if you only have dried unsweetened coconut, then soak in hot water for at least 15 minutes.
• Leftover sambar tastes amazing because the broth and veggies have a chance to absorb all the lovely flavors.
• Store leftover sambar in an airtight container for up to 4 days in the fridge. You can also freeze for up to 1~2 months.

You might also like

Here are a few vegetable side dishes to serve along with sambar:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Masoor Dal Sambar

Masoor dal makes a smoother and milder tasting sambar. Vegetables like eggplant, bottle gourd, carrot, potato, chayote etc can be added to the sambar to make it more substantial.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: soups stews

Cuisine: south indian

Servings: 8 servings

Ingredients

1x2x3x

• ½ cup Masoor Dal (red lentils)
• 2 medium Tomatoes, chopped
• ½ cup Fresh grated coconut
• 1~1½ tablespoons Sambar powder
• ¼ teaspoon Turmeric
• 2 tablespoons Tamarind paste
• 1 tablespoon Oil
• 1 medium Red Onion or shallot, thinly sliced
• 3~4 cups Mixed vegetables (bottle gourd, drumstick, radish, eggplant etc.)
• To taste Salt
• 2½ cups Water, plus more as needed
• 2 tablespoons Coriander leaves, finely chopped

For Tempering:

• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 Dry Red Chili, broken
• ¼ teaspoon Asafetida/ Hing
• 6 - 8 Curry Leaves

Instructions

• Wash and drain the lentils. Set aside until ready to use.
• In a blender, combine tomatoes, grated coconut, sambar powder, turmeric and tamarind paste. Blend to a smooth paste and set aside.
• Heat oil in an Instant pot on 'Sauté' mode. Once hot, add the onions and the vegetables. Cook for 2~3 minutes. Next add the tomato-coconut paste and salt. Cook for 2~3 minutes more.
• Stir in the drained lentils, 1½ cups of water and mix well. Make sure to scrape the bottom to loosen any browned bits. Lock the lid and close the steam valve. Cook on high pressure for 6 minutes.

  When the timer sounds, naturally release the pressure for 15 minutes and quick release the remainder.
• Stir in 1 cup of water to get to desired consistency. Add more water if needed. Cook on sauté mode to heat through, about 2~3 minutes.

Make Tempering:

• Heat oil in a small pan, add the mustard & cumin seeds, red chili and hing. Once the seeds start to splutter, add the curry leaves and cook for 15~30 seconds. Pour the tempering into the dal mixture and mix well.
• Garnish with chopped cilantro. Serve hot with rice or idli/ dosa.

Video

Notes

• You can make this recipe with toor dal instead. Increase the cook time to 8 minutes.
• Use your favorite vegetables to make this sambar recipe. Traditional veggies like eggplant, bottle gourd, carrot, potato, chayote are great. But you can also use zucchini, leeks and radishes.
• Make sure to use ripe, juicy tomatoes for the best flavor.
• Use either fresh or frozen shredded/ grated coconut. But if you only have dried unsweetened coconut, then soak in hot water for at least 15 minutes.
• Leftover sambar tastes amazing because the broth and veggies have a chance to absorb all the lovely flavors.
• Store leftover sambar in an airtight container for up to 4 days in the fridge. You can also freeze for up to 1~2 months.

Nutrition

Calories: 177kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 91mg | Potassium: 462mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4805IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 3mg

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