Instant Pot Vegetable Sambar

Ingredients

• 1 cup toor dal (split pigeon pea) rinsed
• 2-3 cups mix vegetables (carrot, beans, pumpkin, eggplant, drumsticks)
• 1 small onion finely chopped, (or 6-8 pearl onions)
• 1 large tomato finely chopped
• 2 tablespoons sambar powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons tamarind extract *See Notes
• 1 teaspoon jaggery optional
• 4 cups water to taste
• salt to taste

Tempering Ingredients

• 1 tablespoon oil (or ghee)
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 stalk curry leaves
• 2 dried red chilies
• 1 big pinch asafoetida (hing)

Garnish

• 2 tablespoons coriander leaves

Steps

1. Select SAUTE on the Instant Pot and heat the oil or ghee. Add the mustard and cumin seeds and let them crackle.
2. Add the dried red chili, curry leaves and asafoetida, and keep sautéing for a few more seconds.
3. Add the onions next and sauté them until soft.
4. Put in the tomatoes, sambar powder, turmeric powder, red chili powder and salt, and cook for another 1-2 minutes.
5. Add the rinsed toor dal, water and mixed vegetables, then stir.
6. Fasten the lid securely and set the vent to SEALING. Select PRESSURE COOK/MANUAL at High Pressure and set it for 8 minutes. At the beep, let the pressure drop naturally for 10 minutes. Release any remaining pressure before taking off the lid.
7. Open the lid and mix in the tamarind extract and jaggery. Adjust the spices now. Simmer for 1-2 minutes, then finish with coriander leaves.
8. Pair the hot South Indian Instant Pot sambar with rice, quinoa or idli.

Cooking Vegetables Pot-in-Pot

1. Cooking the vegetables in with the lentils as above can make them softer. For vegetables that cook through and stay tender without turning mushy in the lentils, use the pot-in-pot method. Follow the same steps as above, adding all the ingredients except the vegetables. Set the trivet in the Instant Pot insert, put the steamer basket on it and add the mixed vegetables on top. Close the lid and pressure cook. Once pressure cooking is complete, carefully remove the steamer basket followed by the trivet. Add the tamarind extract and jaggery, and whisk the sambar if needed to get the consistency you want. Add the steamed vegetables and adjust the seasoning. Simmer for 2-3 minutes, then garnish with cilantro and serve hot.

Stovetop Pressure Cooker Method:

1. For a stovetop pressure cooker, follow the Instant Pot steps above. Cook over a medium flame for 2-3 whistles and let the pressure release naturally. Keep the other steps the same.
2. Add the tamarind extract and jaggery, stir everything together well, and finish with coriander leaves.