Instant Pot Chana Dal & Tomato Sambar- Instant Pot Best Tasting Sambar- Vegetarian Lentil Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Fresh Tamarind extract- ½ cup (soak 2 inch slice tamarind in ½ cup lukewarm water)
  • For Cooking Chana Dal
  • Chana Dal- ½ cup
  • Garlic, sliced- 2 cloves
  • Green chilies, chopped- 2
  • Curry leaves- 1 sprig
  • Turmeric powder- ½ tsp
  • Chili powder- ½ tsp
  • Salt- 1 tsp
  • Water- 1½ cups
For making the Ground Spice
  • Cumin seeds- 1 tbsp
  • Fenugreek seeds- 1 tsp
For Cooking Sambar
  • Shallots, chopped- 3
  • Tomatoes, chopped- 2
  • Prepared Cumin-Fenugreek powder- 1 tsp
  • Chili powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Tamarind extract- ½ cup
  • Water- 1 cup
  • Asafoetida powder- ¼ tsp
  • Salt- ½ tsp
  • Cilantro, chopped- 2 handfuls
For making Tempering
  • Ghee or Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Shallots, chopped small- 1 tbsp
  • Dried red chilies- 3
  • Curry leaves- 1 sprig
Instructions
Prep Work
  1. Firstly, let's make the gorund cumin-fenugreek.
  2. Place a non-stick pan over medium heat, add cumin seeds & fenugreek seeds.
  3. Roast till aromatic for 3 to 4 minutes.
  4. Remove the pan from the heat, let cool down.
  5. In a spice grinder, grind till fine powder; keep aside.
  6. We will be adding 1 tsp of this spice. Remaining spice can be stored in an air-tight container.
  7. In a bowl, add 2 inch slice fresh tamarind; add ½ cup luke warm water. Let soak for 5 minutes.
  8. After 5 minutes, squeeze tamarind in water and release the juice. Strain the extract and discard the skin. Keep aside.
Cooking Sambar
  1. Turn on the Instant Pot.
  2. To the stainless steel pot, add all the ingredients for cooking chana dal.
  3. Close the pot with the lid.
  4. Select pressure cook mode. Set time to 20 minutes, at high pressure.
  5. After 20 minutes of pressure cooking, do a quick pressure release.
  6. Open the lid.
  7. Combine the cooked chana dal.
  8. Turn on Saute mode, Medium Temperature.
  9. Add shallots and tomatoes. Cook for 3 minutes.
  10. Add 1 tsp of ground cumin-fenugreek.
  11. Add chili powder, coriander powder, asafoetida, tamarind extract, salt and 1 cup water. Combine well.
  12. Cook for a few minutes.
  13. Add chopped cilantro, combine well.
  14. Remove the stainless steel pot from the main pot, keep covered.
Making Tempering
  1. Heat a non-stick pan.
  2. Add ghee or oil, let turn hot.
  3. Add mustard seeds, let splutter.
  4. Add shallots, saute till golden.
  5. Add dried red chilies and curry leaves, saute for a few seconds.
  6. Pour the tempering onto the cooked sambar.
  7. Keep covered for a few minutes.
  8. Serve the sambar along with rice, dosa, idli, medu vada, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-chana-dal-tomato-sambar-instant-pot-best-tasting-sambar-vegetarian-lentil-curry/