Pumpkin Sambar is a South Indian lentil and pumpkin stew made with yellow pumpkin, lentils, tamarind and unique blend spice blend together called sambar powder in instant pot pressure cooker.

Recipe Snapshot

  • Prep time: 45 minutes
  • Cook time: 15 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1/2 cup toor dal (split pigeon peas) (rinsed and soaked for 30 minutes)
  • 2 cups pumpkin (diced into 1 inch pieces)
  • 1 tablespoon ghee (Or oil)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • 1 stalk curry leaves
  • 1 big pinch hing (asafetida)
  • 1.5-2 tablespoons sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1-2 tablespoons tamarind extract (Or paste as needed *See Notes)
  • 1/4 cup coconut paste ((optional) *See Notes)
  • 2 cups water
  • salt (adjust to taste)
  • 2 tablespoons coriander leaves (to garnish)

Method

Instant Pot Method:

  1. Rinse and soak the toor dal (lentils) in water for at least 30 minutes to fasten the cooking process as pumpkins cook faster than lentils.
  2. Press SAUTE on Instant Pot. Add oil and once it's hot, add mustard seeds, cumin, curry leaves, and asafetida, let it splutter.
  3. Then add diced pumpkin, rinsed and soaked toor dal (lentils), sambar powder, turmeric powder, red chili powder, tamarind extract, salt, coconut paste, and water. Mix well.
  4. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
  5. Once the pot beeps, Do a NATURAL PRESSURE RELEASE.
  6. Remove lid away from you, garnish with coriander leaves. Mix well and adjust consistency and spice level. Increase accordingly.
  7. Serve sweet pumpkin sambar with Hot Steamed Rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.