Sambar is a delectable and versatile South Indian dal that’s particularly easy to make in an Instant Pot®. The term dal (sometimes spelled dahl) refers to both split peas and lentils and the type of classic stew made from them. For sambar, split pigeon peas are cooked with a medley of vegetables and flavored with tamarind, a unique sambar masala blend and a mustard and curry leaf tadka (a traditional technique of blooming spices in hot ghee). Not only is sambar scrumptiously tangy and flavorful but also filling and satisfying. Cooking dal in a pressure cooker is common, but an Instant Pot® makes it quick to cook both the peas and the vegetables. Sambar is great paired with rice, but it’s also a common accompaniment to a variety of South Indian snacks such as idli, dosa, uttapam and vada. You can also break with tradition and have it as a soup.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup split pigeon peas (toor or arhar dal), washed and drained
- 1/2 teaspoon ground turmeric
- Kosher salt
- 2 tablespoons ghee or vegetable oil, or a combination of both
- 1 teaspoon mustard seeds
- 2 to 3 stems curry leaves (about 20 leaves)
- Small pinch of asafetida (hing), optional
- 1 medium red onion or 3 to 4 shallots, sliced
- 1 tablespoon sambar masala
- 1 cup canned whole peeled tomatoes, hand crushed
- 3 cups mixed vegetables such as okra, eggplant, sweet potato, pumpkin or zucchini, cut into 1-inch cubes (see Cook’s Note)
- 1/2 cup drumsticks pods (optional), fresh or cut and frozen, if fresh cut into 2-inch-long segments (see Cook’s Note)
- 1 1/2 teaspoons tamarind paste
Instructions
- Place the drained lentils in a 6-quart Instant Pot®. Add 3 cups water, the turmeric and 1 teaspoon salt. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on normal pressure for 5 minutes (see Cook’s Note).
- Meanwhile, heat the ghee in a medium skillet or saucepan over medium-high heat. Once the oil is hot, add the mustard seeds (they should crackle immediately). Add the curry leaves and asafetida (the oil may sputter) and cook until the curry leaves turn crisp and bright green, about 15 seconds. Remove approximately half the curry leaves and save for garnish.
- Add the onions and cook, stirring occasionally, until the onions soften a little, about 2 minutes.
- Add the sambar masala and 1/2 teaspoon salt and cook, stirring often, until the raw smell goes away, 1 to 3 minutes. Add the crushed tomatoes, bring to a simmer and cook for 4 minutes.
- The pressure-cook cycle should be complete by now. Follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a whisk or stick blender to churn the dal so the texture becomes more even. (In India we use a wooden dal ghutni for this.)
- Add the onion-tomato mixture to the cooked lentils along with the chopped vegetables, drumsticks, 1/4 teaspoon salt and the tamarind paste. Add 1 cup of water and mix well.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low pressure for 6 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir until evenly mixed. It should have a consistency about like tomato soup, although how thick you want it may depend on what you serve it with or your preference: If it’s too thin, set the instant pot to sauté and cook for a few minutes, stirring occasionally, until thickened; if too thick stir in some water.
- Taste and season with salt if needed. Garnish with the reserved curry leaves and serve hot. You can make this dish up 3 to 4 days in advance and reheat it. Just check the consistency; you might have to add some water.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 89 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 264 mg |
| Serving Size | 1 of 8 servings |
| Calories | 89 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 264 mg |