South Indian Instant Pot Sambar - Authentic Homemade Recipe! (2024)

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This Authentic Instant Pot Sambar recipe is a delicious vegetable lentil stew recipe from the South Indian state of Kerala. This easy sambar is normally eaten with the South Indian staples of idli, dosa, vada, or rice but you could serve it as a soup or stew. Use your choice of vegetables for sambar.

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (1)

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Table of Contents

  1. INTRODUCTION
  2. TIPS
  3. FAQS
  4. INGREDIENTS
  5. STEP BY STEP INSTRUCTIONS
  6. RECIPE CARD – PRINTABLE
  7. RELATED RECIPES AND GUIDES

Introduction

Sambar (pronounced ‘saam-baar’) is a boldly flavored South Indian vegetable lentil stew. What was originally a South Indian dish has become popular all over India and the world.

There are so many versions of sambar because different states, communities and households have their own adaptations of this delicious recipe. It’s an almost-daily staple in South Indian households.

As a matter of fact my niece who’s grown up in the US wanted sambar and rice every single day when she was little! The protein and vegetables make it quite a healthy choice.

Sambar can be eaten with idlis (rice-lentil steamed cakes), dosas (rice-lentil crepes), vadas (fried lentil doughnuts) or as a soup. One of my favorite ways of eating sambar is withInstant Pot Riceand pappadums – comfort food at its best!

This authentic sambar recipe comes from the South Indian state of Kerala – which is where my family is from – and it’s my mom’s recipe. My mom has two versions of sambar: with coconut (varutharacha sambar) and without coconut.

I love both recipes but prefer to add coconut because it gives the sambar a thick consistency and a rich flavor. You can make this sambar in the Instant Pot without coconut if you’re short on time or if you don’t care for coconut.

This South Indian sambar recipe has been streamlined and is quite easy to make if you have all the ingredients on hand. I have modified the recipe to use sambar powder which is a prepared spice mix.

I generally don’t make my own sambar powder – I just buy it from my local Indian grocery store. My mom’s sambar recipe does not use store-bought sambar powder. She uses individual spices in her recipe and I give you that option in the tips.

If you’d like to make your own, here’s a goodsambar powder recipefrom the blog Veg Recipes of India. It’s very similar to a recipe in one of my Kerala cookbooks.

Although this isn’t a complicated recipe, there are a few things that need to be explained, especially for newcomers to South Indian cooking. Don’t be scared by the length of the tips on how to make Instant Pot Sambar, just read on!

Here are some South Indian Recipes you might like:
Instant Pot Kerala Egg Curry

Instant Pot Kerala Fish Curry
Instant Pot Kerala Beef Curry
Instant Pot Coconut Chicken Korma
Instant Pot Kerala Chicken Curry

Tips and Substitutions

Dal

  • Toor dal(pronounced ‘thoor daal’), also known as tuvar dal or arhar ki dal, comes in two varieties: oily and non-oily. You need to get the non-oily kind. They are also called split pigeon peas.
  • Be sure to rinse the toor dal really well until the water runs clear.
  • The dal should be cooked to a soft consistency, such that it can be mashed easily. I’ve given you a pressure cooking time that works for me but if you find that the dal is not cooked enough, just pressure cook it for 2 to 3 minutes more. Some dals that have been on the shelf for too long can be harder to cook – the fresher the dal is, the quicker it cooks. You can also soak the dal for about an hour if you want to speed up the cooking time.

Sambar Vegetables

  • There are many different combinations of vegetables you can use for Instant Pot Sambar. The one I’ve given you is my mom’s preferred combination: okra, eggplant, and cucumber (she uses Indian cucumber but I use English cucumber). She also uses drumsticks (also known as moringa).
  • You can use your choice of sambar vegetables. The only caveat is that you should use vegetables that have similar pressure cooking times so that they all cook evenly.
  • If you prefer a sambar with fewer vegetables and more liquid, just reduce the vegetables to 1 ½ cups in total quantity.
  • Instead of pressure cooking the vegetables, you can also use Saute mode until cooked to your liking.
  • The vegetables are cooked until soft and well-done.
  • Optional: if you’re using okra, you can stir-fry the okra and add it in separately from the other vegetables.

Sambar Powder

The version of the Kerala sambar recipe my mom makes does not usesambar powder. Instead, she uses the following mix, dry roasted in a frying pan and powdered in acoffee grinderor using amortar and pestle:

Add these spices in place of the sambar powder. Asafoetida powder is a very pungent spice, so make sure you store it properly sealed. If you’re using coconut, you could also roast these spices with the coconut and then grind to a paste.

Sugar

The addition of sugar in this recipe is recommended because it balances out the flavors: salty, sour, spicy and sweet flavors make a perfect combination. However, you can omit the sugar; there are many recipes for sambar that don’t include sugar.

Tamarind

  • I prefer to usehomemade tamarind pasteovertamarind concentrate. But tamarind concentrate works fine too.
  • You can purchase tamarind concentrate from an Indian store. Tamarind concentrate is exactly that – concentrated! I like to mix it with water to reconstitute it. If you’re using tamarind concentrate, start out with 1 teaspoon mixed with 1 teaspoon hot water. Add more to taste.
  • If you havetamarind pulp, use a 1-inch piece, soak it in ½ cup of hot water for 15 minutes. Break up the lumps and squeeze with your hands. Discard the solids and set the liquid aside. Use this liquid when cooking the vegetables and add 1 cup water instead of 1 ½. Add more tamarind to taste.

Coconut

  • The addition of grated coconut in this recipe is an optional step. Even if you don’t add coconut, this Instant Pot Sambar is very flavorful. So feel free to omit. Roasting the coconut does take up to 15 minutes, so you would save that time.
  • Grind the coconut to a smooth paste in a mini blender.If you find that the coconut mixture is too thick and isn’t moving, add one tablespoon of water at a time, stirring before trying again. If you add too much water, the coconut won’t blend properly.
  • Grated coconut is available in the frozen section at South Asian grocery stores. If you can’t get fresh or frozen coconut, you can usedesiccated coconut (dried grated coconut). Here’s a way torehydrate desiccated coconut. You could even use the Instant Pot to steam it, but make sure the steam release is on VENTING!

I recently purchased aVitamix blenderthat also has amini-blender attachment. It was a pricey investment but I am so happy with it. Does such a good job of blending hard-to-blend items like urad for idli!

Tempering

  • The final step in this recipe is the frying of themustard seedsandcurry leaveswhich is known as ‘tempering’.
  • I give you the option of using eithervegetable oilorcoconut oilfor tempering. But let me say that if you’re not opposed to using coconut oil, you’ll get an enhanced flavor!
  • Make sure you don’t burn the tempering ingredients!

Flavors

Finally, the flavors of this sambar should be balanced with no one flavor overpowering the others. So taste and adjust seasonings as you go.

FAQS

What is sambar?

Sambar is a vegetarian lentil stew originally from South India but now popular all over India. It’s eaten with idli or dosa for breakfast, or with rice for lunch or dinner. The protein and vegetables make it part of a hearty meal.

Can I double this recipe?

You can double this recipe if you’re using a 6 quart or 8 quart Instant Pot. Double all ingredients but keep the pressure cooking time.

Can I halve this recipe?

It depends on your Instant Pot. If you have a 6 quart, you should be able to halve the recipe if you’re not prone to getting the Burn Message. I wouldn’t halve it in an 8 quart.

What is the best sambar powder brand?

Eastern Brahmin sambar powder and MTR sambar powder are two good brands that I use. Please note that different sambar powders can vary in spiciness so adjust the quantity accordingly.

I found the recipe too spicy. How can I make it less spicy?

Reduce the sambar powder quantity to two teaspoons. If you wish, add two teaspoons of paprika to give the sambar a richer color without the spice.

How can I make the recipe spicier?

Add one more tablespoon of sambar powder or add a sliced serrano pepper or jalapeno pepper.

What models of Instant Pot can I use to make this recipe?

All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.

I don’t have toor dal. What can I use instead?

You can substitute masoor dal or even moong dal for the toor dal. Some people use half toor dal and half masoor dal. The texture of the sambar can vary based on the type of dal you use.

What are some sambar vegetables that I can use?

Here are some vegetable options:
okra
eggplant
cucumber
zucchini
green beans
pearl onions
potato
plantain
sweet potato
radish
butternut squash
moringa

Can I use frozen vegetables?

I frequently use frozen vegetables for sambar and tend to omit the second pressure cooking step. Instead, I cook the vegetables in Saute mode until they’re done.

Is this sambar spicy?

It’s a question of taste. I find this to be a medium spicy recipe but some readers find it spicy. If you’re worried about it, add a smaller quantity of sambar powder.

How thick is sambar?

Sambar in some many restaurants can be really watery. I like the sambar to be fairly thick, but pourable. When refrigerated, sambar thickens quite a bit. Add a bit of hot water to thin it out while reheating.

How long will the sambar keep in the refrigerator?

Because of the coconut, the sambar won’t keep for long in the refrigerator. I use it up within a couple of days.

Can I freeze this recipe?

I freeze leftover sambar successfully. If I’m doing meal prep, I omit the tempering step and do that step when I’m reheating the sambar.

If you’re new to theInstant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • Instant PotDUO Beginner’s Manual
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Sambar – Ingredients

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (2)
  • Eggplant
  • Cucumber
  • Okra
  • Tomato
  • Onion
  • Toor dal
  • Water
South Indian Instant Pot Sambar - Authentic Homemade Recipe! (3)
  • Salt
  • Mustard seeds
  • Sugar
  • Curry leaves
  • Shredded coconut (optional)
  • Oil
  • Tamarind
  • Sambar powder
  • Turmeric
  • Cilantro

More details in therecipe cardat the bottom of this post

How to Make Sambar in the Instant Pot (Step by Step Instructions)

  1. Stir together water and dal
  2. Pressure cook
  3. Naturally release pressure
  4. Stir in vegetables and spices
  5. Pressure cook
  6. Quick release
  7. Toast coconut (optional)
  8. Blend coconut into a paste (optional)
  9. Add coconut to sambar (optional)
  10. Heat mustard and curry leaves
  11. Add mustard, curry leaves and cilantro to sambar

Stir together water and dal

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (4)
  • Add water to Instant Pot inner pot.
  • Add rinsed toor dal and turmeric.
  • Stir to combine.

Instant Pot Duo Pressure Cook 10 minutes

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (5)
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or until the display reads 10 (10 minutes).

Instant Pot Ultra Pressure Cook 10 minutes

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (6)
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
  • Press Start.

Pressure Cooking Process (Duo and Ultra)

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (7)
South Indian Instant Pot Sambar - Authentic Homemade Recipe! (8)
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Naturally Release Pressure (NPR) on the DUO and ULTRA

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (9)
South Indian Instant Pot Sambar - Authentic Homemade Recipe! (10)
  • Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
  • Press Cancel and open the Instant Pot.

If you are short on time, you can release pressure after about 10 minutes.

Stir in vegetables and spices

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  • Add water, eggplant, cucumber, okra, tomato, onion, salt, sambar powder, sugar and tamarind.
  • Stir to combine.

Instant Pot Duo Pressure Cook 1 minute

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (12)
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or until the display reads 1 (1 minute).

Instant Pot Ultra Pressure Cook 1 minute

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (13)
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 1 minute (00:01).
  • Press Start.

Pressure Cooking Process (Duo and Ultra)

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (14)
South Indian Instant Pot Sambar - Authentic Homemade Recipe! (15)
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (16)
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (17)
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Toast coconut (optional)

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  • Dry roast the coconut over medium heat in a small frying pan, stirring constantly.
  • Remove from heat when the coconut is a rich golden-brown color. This can take about 10 to 15 minutes. Be careful not to burn! *

* Towards the end, the coconut can burn easily so remove from heat as soon as the coconut becomes golden brown.

Blend coconut into a paste (optional)

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (19)
  • Transfer the coconut into a mini blender bowl and add water.
  • Blend the coconut and water into a smooth paste. If the coconut mixture is too thick and doesn’t move, add a tablespoon more water and try again. Repeat as needed, but being careful not to add too much water.

Add coconut to sambar (optional)

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (20)
  • Stir the coconut mixture into the sambar.

Heat mustard and curry leaves

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (21)
  • Preheat a small frying pan and add oil.
  • Once the oil is hot, add mustard seeds and cover with a splatter screen or lid.
  • When the mustard seeds stop popping, remove the lid and add the curry leaves.
  • Saute the curry leaves for a few seconds until fragrant.

Add mustard, curry leaves and cilantro to sambar

South Indian Instant Pot Sambar - Authentic Homemade Recipe! (22)
  • Add the mustard seeds and curry leaves to the sambar and heat through in Saute mode.
  • Press Cancel and add cilantro.
  • Stir until combined.

Instant Pot Sambar

This Authentic Instant Pot Sambar recipe is an easy vegetable lentil stew recipe from the South Indian state of Kerala. This boldly flavored sambar is normally eaten with the South Indian staples of idli, dosa, vada, or rice but you could also eat it as a soup or stew. Use your choice of vegetables.

5 from 6 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 104

Author: Paint the Kitchen Red

Ingredients

Instructions

  • Stir together 2 cups water, rinsed toor dal, and turmeric in the inner pot.

  • Close the lid and pressure cook on high pressure for 10 minutes and allow for a natural pressure release. [Read More:The Different Pressure Release Methods].

  • Press Cancel and open the lid.

  • Mash the dal with the back of a large spoon or potato masher.

  • Stir in 1 ½ cups water, eggplant, cucumber, okra, tomato, onion, salt, sambar powder, sugar and tamarind.

  • Close the lid and pressure cook on high pressure for 1 minute, open the lid and do a quick release of pressure. [Read More:The Different Pressure Release Methods].

  • Press Cancel and open the lid.

  • Optional:

    – Dry roast the coconut over medium heat in a small frying pan, stirring constantly. Remove from heat when the coconut is a rich golden-brown color. This can take about 10 to 15 minutes. Be careful not to burn!

    – Transfer the coconut into a mini blender bowl and add 3 tablespoon water. Blend the coconut and water into a smooth paste. If the coconut mixture does not move in the blender, add a bit more water, one tablespoon at a time. Don't add too much water.

    – Stir the coconut mixture into the sambar.

  • Preheat a small frying pan and add oil.

  • Once oil is hot, add mustard seeds and cover with a splatter screen or lid.

  • When the mustard seeds stop popping, turn off the heat, remove the lid and add the curry leaves.

  • Saute the curry leaves for a few seconds until fragrant.

  • Add the mustard seeds and curry leaves with the oil into the sambar.

  • Cook in Saute mode till heated through.

  • Add in chopped cilantro and stir to combine.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. rinsed dal, chopped onions, etc.
  • See the blog post for more detailed recipetips.
  • * If using tamarind concentrate, start with 1 teaspoon mixed with 1 teaspoon hot water and add more to taste.

Nutrition

Serving: 1 serving | Calories: 104 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Sodium: 31 mg | Fiber: 18 g | Sugar: 5 g

Course Main Dishes

Cuisine Indian

Main Ingredient vegetarian

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FAQs

How do you increase the taste of sambar? ›

- Try using organic dal, smaller and flat ones which are unpolished. This can elevate the texture and flavour of your sambar. - While you are sauteeing vegetables, add a tsp of finely chopped coriander leaves to enhance the flavour of the vegetables.

Can we use lemon instead of tamarind in sambar? ›

What can be used instead of tamarind in sambar? We can add lemon juice as an alternative or amchur powder. What can be used instead of tamarind in sambar? I add three big tomatoes and quarter cup of tamarind juice (taken from pulp of half gooseberry size) for a cup of sambar dhal (lentils) to make sambar.

How do you make sambar thicker? ›

Sambar powder has ingredients like channadal, toordal which makes it thick. Its the daal itself which acts as a thickener at the first place. Adjust the quantity of daal instead of pouring more water to make more in quanity.

Is instant pot good for Indian cooking? ›

Is the Instant Pot good for Indian cooking? Of course! I was surprised to see in this NYT article that there are more Indian pressure cooker cookbooks than any other cuisine. South Asian cooking is inherently full of one-pot dishes, curries, and stews, which can easily be adapted to the Instant Pot.

Why is my sambar not tasty? ›

Using too much tamarind can make your sambar too sour. Add some jaggery, more sambar powder, red chilli powder and salt to bring down the sourness in sambar. The other option is to add more cooked and mashed dal. Also adjust the consistency by adding more water.

How do you take the bitterness out of sambar? ›

Easy Ways to Reduce Bitter Taste in Any Food
  1. 1 Balance out bitterness with some fat.
  2. 2 Cover the flavor with sweetness.
  3. 3 Sprinkle some salt over your food.
  4. 4 Try a pinch of baking soda.
  5. 5 Squeeze in some vinegar or lemon juice.
  6. 6 Add some spice to your foods.
  7. 7 Cook with herbs to cut through the bitter taste.
Apr 10, 2024

How to reduce tangy taste in sambar? ›

Add Some Veggies

Vegetables like potatoes and carrots are effective in absorbing the sourness and neutralising the acidic flavour of the curry. Also, these veggies will add a natural sweetness to the dish and give a contrasting texture to your curry. This can effectively work for sambar.

What is a substitute for Kokum? ›

1) Tamarind

You can even use it to make delicious chutney! If you find tamarind too tart, simply sweeten it with Kaakvi or jaggery to create a delicious taste explosion in your mouth. It may not be a complete substitute for Kokum, but it sure comes close!

What is a substitute for tamarind water in sambar? ›

For tamarind water, you can substitute 1-2 teaspoon of tamarind concentrate or 2 tsps of lemon juice in place of ¼ cup of tamarind water made from a ping pong ball sized tamarind pulp (10g).

What are the main ingredients in sambar? ›

The sambar ingredients primarily consist of lentils, oil, spices, sambar masala, tamarind, and mixed vegetables. As the vegetables are sautéed and then cooked with water until they turn soft, their vital nutrients stay intact.

Why is my sambar powder bitter? ›

My sambar powder tastes bitter. Where did I go wrong? Methi (fenugreek) has a bit of a bitter flavor on its own, so if you are eating the spice mixture plain, it may end up tasting rather sharp or bitter. Once you add it to a sambar recipe, it should taste good!

Why is my sambar sweet? ›

Jaggery is one of the important ingredients of the south Karnataka variant of Sambar, popularly called "HuLi". HuLi contains four of the six tastes perceivable by the human tongue (shadrasa) namely sweet - through jaggery, tanginess - through tamarind, spiciness - through chili and salt.

What is the disadvantage of Instant Pot? ›

Con– The Instant Pot uses steam under pressure to cook food and not everything is meant to be cooked in the Instant Pot. I attempted a crustless quiche which turned out well but it was too wet and moist to my liking and I prefer to cook it in the oven with dry heat.

What foods should not be cooked in an Instant Pot? ›

6 Things You Should Never Cook in an Instant Pot
  1. Creamy Sauces. If there's one food group you should avoid in the Instant Pot, it's dairy. ...
  2. Fried Chicken. The best fried chicken is crisp on the outside, juicy on the inside and perfectly golden brown. ...
  3. Cookies. ...
  4. Burgers. ...
  5. Pie. ...
  6. Steak.

Do professional chefs use Instant Pot? ›

Even professional Chefs find benefits in the Instant Pot's ability to reduce total cooking time. The pressure cooker's steam moistens the food in the pot. This cooks the food quickly without losing moisture. Little to no nutritional value is lost because pressure cooking is a closed cooking method.

What to do if sambar is too sour? ›

Add Sugar

Sugar is one of the most effective ingredients when it comes to adjusting flavours in a dish. This is also true for reducing sourness from curries. Add half teaspoon of sugar to your curry and give it a nice mix. You can add more sugar if you feel the curry is still sour.

How do you enhance the taste of dhal? ›

Therefore, adding spices like cumin, mace, garlic, chilli powder, etc., is a must, or you can pour some Sunrise Tadka Masala and quickly prepare it without any problem. Try this tadka masala in masoor dal, and you can't forget its delicious flavour. Never let your lentil dish be boring again.

How can I add more flavor to Indian food? ›

Adding spices and herbs is an easy way to fix bland dishes. Experiment with different spice blends, such as curry powder, cumin, or chili powder, to add a depth of flavour. You can also add in some fresh herbs like basil, cilantro, or thyme can also add a burst of freshness to your dish.

Do people add sugar in sambar? ›

Well, if kannadigas didn't like it, then that sambar wouldn't have flourished. On another note, sambar is mainly made of tomatoes and tamarind. Sugar is added to balance out the sourness of those two things by bringing out the flavor and contrasting it.

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