Sambhar, a spicy, tangy lentil soup full of vegetables, is traditionally known to be a South Indian dish. Because of its popularity, you’ll find sambhar in all corners of India and around the world. The numerous steps and elements of this dish tend to intimidate most people, but as usual, we’ve made it really quick and easy for you to make a traditional sambhar in the comfort of your own kitchen. Get ready to impress your friends and family with this flavorful yet nutritious dish!
Sambhar
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 2 tablespoons oil
- 1 teaspoon hing (asafoetida)
- ½ teaspoon jeeru (cumin seeds)
- ½ teaspoon rye (mustard seeds)
- ¼th teaspoon methi (fenugreek seeds)
- 3 dried red chilies
- 2 sprigs of curry leaves (about 30 leaves) fresh, frozen or dried is fine
- ¾ cup toovar daal (dried split pidgeon peas)- rinsed and drained
- 2 tablespoons grated ginger
- 1 tablespoon gaur (jaggery/palm sugar)- can substitute brown sugar
- 5 tablespoons Sambhar powder-separated into 3 tablespoons and 2 tablespoons
- 2 teaspoons salt
- 1 tablespoon lal mirchu (red chili powder)- more or less depending on spice preference
- 2 tablespoons of Amli paste (tamarind paste)- see our recipe video below
- 1 large white onion cut into large chunks
- 2 large drumsticks cut into 6 pieces total-fresh or frozen
- 6 tindora (ivy gourd) cut into thin slices
- ½ of a japanese eggplant cut into large chunks
- 1 large tomato cut into large chunks
- 2 tablespoons cilantro-for garnish
- 5 cups water
Instructions
- Turn on InstantPot to SAUTE mode
- Add oil and allow to heat- the oil will thin out and disperse to the edges
- Add hing (asafoetida), cumin seeds, mustard seeds, fenugreek seeds, dried red chilies and curry leaves
- Stir well and let cook for 1 minute
- Add the toovar daal (pidgeon peas)
- Add ginger, jaggery, 3 tablespoons of sambhar powder, salt, red chili powder and tamarind paste
- Add 2.5 cups of water and mix well
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Press CANCEL/OFF button on InstantPot to turn off
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 15 minutes
- Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Press CANCEL/OFF button on InstantPot to turn off
- Add 2.5 cups of water
- If you want your sambhar to be a smooth consistency, use a hand blender and blend the daal at this point
- Add remaining ingredients: eggplant, onion, tomato, drumsticks and tindora (ivy gourd)
- Add 2 tablespoons of sambhar powder
- Mix all ingredients thoroughly
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Set pot to MANUAL mode
- Set to ***LOW*** PRESSURE by pressing the “pressure” button
- Set timer to 10 minutes
- Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid, serve in a bowl and garnish with cilantro
Notes
You may use any mix of vegetables you would like.
As mentioned in the recipe, you can blend the daal before adding the vegetables for a smooth consistency.
NO ONION/NO GARLIC VARIATION: You can remove the onion from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
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As mentioned in the recipe, you can blend the daal before adding the vegetables for a smooth consistency.
NO ONION/NO GARLIC VARIATION: You can remove the onion from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
Please like, comment and share!
Be sure to subscribe for more free recipe
