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.
Table of Contents
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 with Instant Pot Rice and 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 good sambar powder recipe from 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 1/2 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 use sambar powder. Instead, she uses the following mix, dry roasted in a frying pan and powdered in a coffee grinder or using a mortar and pestle:
- 1 Tbsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida powder
- 1 tsp Kashmiri chili powder (or to taste). You can also use 2 whole Kashmiri chilies (or more to taste)
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 use homemade tamarind paste over tamarind 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 have tamarind pulp, use a 1-inch piece, soak it in 1/2 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 1/2. 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 use desiccated coconut (dried grated coconut). Here’s a way to rehydrate desiccated coconut. You could even use the Instant Pot to steam it, but make sure the steam release is on VENTING!
I recently purchased a Vitamix blender that also has a mini-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 the mustard seeds and curry leaves which is known as ‘tempering’.
- I give you the option of using either vegetable oil or coconut oil for 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
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.
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.
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.
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.
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.
Add one more tablespoon of sambar powder or add a sliced serrano pepper or jalapeno pepper.
All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.
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.
Here are some vegetable options:
okra
eggplant
cucumber
zucchini
green beans
pearl onions
potato
plantain
sweet potato
radish
butternut squash
moringa
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.
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.
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.
Because of the coconut, the sambar won’t keep for long in the refrigerator. I use it up within a couple of days.
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 the Instant 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 Pot DUO 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 Sambar – Ingredients
- Eggplant
- Cucumber
- Okra
- Tomato
- Onion
- Toor dal
- Water
- Salt
- Mustard seeds
- Sugar
- Curry leaves
- Shredded coconut
- Oil
- Tamarind
- Sambar powder
- Turmeric
- Cilantro
More details in the recipe card at the bottom of this post
How to Make Sambar in the Instant Pot (Step by Step Instructions)
- Stir together water and dal
- Pressure cook
- Naturally release pressure
- Stir in vegetables and spices
- Pressure cook
- Quick release
- Toast coconut
- Blend coconut into a paste
- Add coconut to sambar
- Heat mustard and curry leaves
- Add mustard, curry leaves and cilantro to sambar
Stir together water and dal
- Add water to Instant Pot inner pot.
- Add rinsed toor dal and turmeric.
- Stir to combine.
Instant Pot Duo Pressure Cook 10 minutes
- 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
- Close the lid.
- Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- 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
- 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
- Add water, eggplant, cucumber, okra, tomato, onion, salt, sambar powder, sugar and tamarind.
- Stir to combine.
Instant Pot Duo Pressure Cook 1 minute
- 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
- Close the lid.
- Select Pressure Cook mode and adjust the time to 1 minute (00:01).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- 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
- 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
- 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
- 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
- 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
- Stir the coconut mixture into the sambar.
Heat mustard and curry leaves
- 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
- 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
Ingredients
- 3 1/2 cups water
- 1/2 cup toor dal rinsed well, till water runs clear
- 1/2 tsp turmeric powder
- 1 cup eggplant (about 1/2 eggplant) cubed into 3/4 inch pieces
- 1/2 cup English cucumber (about 1/4 cucumber) peeled and cubed into 3/4 inch pieces
- 1/2 cup okra frozen or fresh
- 2 cups tomatoes chopped
- 1 cup onion chopped
- 1 tsp salt or to taste (I prefer 1 1/4 tsp)
- 1 Tbsp sambar powder or more to taste
- 1 1/2 tsp granulated sugar or jaggery or brown sugar
- 2 tsp tamarind paste (or more to taste) *
- 1/4 cup grated coconut fresh or frozen
- water to blend coconut about 3 to 4 Tbsp
- 1 Tbsp coconut oil or vegetable oil
- 1 tsp black mustard seeds
- 12 curry leaves fresh or frozen
- 2 Tbsp cilantro chopped, to garnish
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 1/2 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.
- 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 Tbsp 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 recipe tips.
- * If using tamarind concentrate, start with 1 tsp mixed with 1 tsp hot water and add more to taste.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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sumi
awesom
Paint the Kitchen Red
Thanks, Sumi!
Jia
Delicious, easy, and easy to understand recipe. Thanks again.
Paint the Kitchen Red
Jia – I’m glad to hear you liked the recipe 🙂
Neetu
Loved it. Used my IP for the first time yesterday since I could easily follow IP steps with pictures. Thanks so much!!
Neetu
Thanks a lot Neena- your tips and pictures are super helpful! Yours is the first site to even mention how to use IP.. Much grateful 🙂
Paint the Kitchen Red
That’s so great to hear, Neetu! Always happy to help out. Thanks for taking the time to comment.
Anju
I had never made sambar with coconut so I wanted to try this and loved the flavor of the fried coconut. But I used potatoes, carrots and brinjal. Thanks for the detailed information.
Paint the Kitchen Red
Thanks so much, Anju, for taking the time to comment and rate the recipe. Yes, I love the addition of coconut. It adds that extra oomph to the recipe!