Simple, practical, and full of everyday flavour, Sambar Recipe | Mix Vegetable Sambar in Cooker - 15 Mins is a vegetarian south indian sambar made with toor dal, turmeric, and oil in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4 Servings
  • Category: sambar
  • Cuisine: south indian

Ingredients

for pressure cooking:

  • ½ cup toor dal (rinsed)
  • ¼ tsp turmeric
  • 1 tsp oil
  • 1½ cup water
  • ½ onion (petals)
  • 1 tomato (cubed)
  • 1 carrot (chopped)
  • 5 beans (chopped)
  • 1 potato (cubed)
  • few drumstick
  • 2 brinjal (chopped)
  • few curry leaves
  • 1 chilli
  • 2½ cup water
  • ½ cup tamarind extract
  • 2 tbsp sambar powder
  • 1 tsp jaggery
  • ½ tsp turmeric
  • 1 tsp salt

for tempering:

  • 2 tsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 2 dried red chilli (broken)
  • pinch hing
  • few curry leaves

Method

  1. firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
  2. pressure cook for 5 whistles or until the dal is cooked well.
  3. once the pressure releases, using a whisk mash the dal smooth.
  4. now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, few drumstick and 2 brinjal.
  5. also add few curry leaves, 1 chilli and 2½ cup water.
  6. mix well and get to a boil.
  7. once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp sambar powder, 1 tsp jaggery, ½ tsp turmeric and 1 tsp salt.
  8. mix well making sure everything is well combined.
  9. cover and pressure cook for 1 whistle.
  10. once the pressure releases, open the cooker and check for seasoning and also make sure the vegetables are cooked completely.
  11. to prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, pinch hing and a few curry leaves.
  12. splutter the tempering.
  13. pour the tempering over the sambar and mix well.
  14. finally, enjoy mix veg 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.