Instant Pot Sambar- South Indian Lentil & Mixed veggies Curry- Instant Pot Kerala Sadya Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6 People
Ingredients
Pressure Cooking Toor Dal
  • Toor dal or split pigeon peas 1 cup
  • Green chilies, halved- 2
  • Curry leaves- 8 leaves
  • Salt- 1 tsp
  • Water- 2 cups
Pressure Cooking Veggies
  • Carrot, diced 1
  • Potatoes, diced- 2, medium-sized
  • Drumsticks, fresh cut long or frozen- 10 (3 inch slices)
  • Ash gourd, diced- ½ cup
  • Curry leaves- 2 sprig
  • Salt- 1 tsp
  • Water- 1 cup
Homemade Sambar Masala
  • Coriander seeds- 1 tbsp
  • Cumin seeds- 1 tsp
  • Fenugreek seeds-1 tsp
  • Dried red chilies- 3
Other Ingredients
  • Fresh tamarind extract or concentrated paste- if using fresh tamarind extract, soak 3 inch slice tamarind in ½ cup warm water (or use ½ to 1 tsp of concentrated tamarind).
  • Asafoetida- ½ tsp
  • Kashmiri chili powder- ½ to 1 tsp
  • Salt- 1 tsp
  • Warm water- ½ to 1 cup
For Tempering
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 3
  • Curry leaves- 1 sprig
Instructions
Prep work
  1. Soak 3 inch slice or gooseberry sized fresh tamarind in ½ cup lukewarm water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the tamarind extract. Keep it aside.
Making Homemade Sambar Masala
  1. In a small frying pan, roast the coriander seeds, cumin seeds, fenugreek seeds and dried red chilies until they turn aromatic; don't over roast or burn the seeds.
  2. Let the roasted seeds cool down & then transfer to a spice jar.
  3. Grind the roasted seeds to a fine powder. Keep it aside.
  4. For making a large batch, double or tripe the recipe & store the powder in an air-tight container for a few months.
Cooking Toor Dal
  1. Into the stainless steel pot, add the toor dal along with green chilies, curry leaves, salt & 2 cups water.
  2. Close the pot with the lid.
  3. Select pressure cook setting, set the time to 12 minutes at high pressure.
  4. After 12 minutes of pressure cooking, do a quick pressure release.
  5. Open the lid, combine the cooked dal, keep it aside.
Cooking Mixed Veggies
  1. Let's cook the veggies separately as veggies only require 3 minutes of pressure cooking.
  2. Into the stainless steel pot, add the veggies along with curry leaves, salt and 1 cup water.
  3. Close the pot with the lid.
  4. Select pressure cook setting, set time to 3 minutes at high pressure.
  5. After 3 minutes of pressure cooking, do a quick pressure release.
  6. Open the lid, give the veggies a good mix.
Saute Cooking
  1. Add the cooked toor dal to the veggies and gently combine well.
  2. Select saute setting at normal temperature, remaining cooking will be in saute setting.
  3. Add 2 tbsp homemade sambar masala, combine well & cook for 2 minutes.
  4. Add asafoetida, combine well.
  5. Taste & add salt if required.
  6. I've also added ½ tsp Kashmiri chili powder, imparts a nice vibrant color to the sambar. Cook for 2 minutes.
  7. Add the tamarind extract around ½ cup. Cook for a minute.
  8. Add ½ to 1 cup warm water to thin down the gravy and cook for 5 minutes; let come to a boil.
  9. Take the inner pot out of the main pot & keep it covered.
Making Tempering
  1. Place a small frying pan over medium heat: add coconut oil, add mustard seeds and let them splutter, add whole red dry chilies, curry leaves; fry for a few seconds.
  2. Pour the tempering over the Sambar, close with the lid and let rest for a few minutes, let the aroma & flavour of the tempering infuse into the sambar.
  3. In Kerala Sadya, as the second course, sambar is poured over matta rice & enjoyed.
  4. This can also be enjoyed with dosa or idli, absolutely aromatic & delicious.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-sambar-south-indian-lentil-mixed-veggies-curry-with-homemade-sambar-masala/