It is known as Sambaru or huli in Karnataka, Kuzhambu in Tamilnadu, and Sambhar in North India due to different dialects, but its preparation is the same.
What is Sambar?
Sambar is a South Indian lentil, and vegetable stew made with lentils, tamarind, and a unique blend of spices called sambar powder. This is a must-have accompaniment for popular South Indian breakfast and lunch recipes like Idli, Dosa, Medu Vada, Steamed Rice, etc. The final taste of Sambar greatly depends on the quality and aroma of Sambar Powder.
Vegetable Sambhar Recipe Ingredients
Dry roast the following spices in a pan on medium-low heat until fragrant, around 3 to 4 minutes.
1 tablespoon coriander seeds (dhaniya) 1 tablespoon chana dal (skinned split bengal gram) ½ teaspoon cumin (jeera) seeds 1 teaspoon urad dal (skinned split black gram) 4-5 dried red chilies (or more to taste) ½ teaspoon methi seeds (fenugreek seeds)
Let it cool completely, and then grind it to a fine powder. Store in an airtight container and use as needed.
Oil (or ghee): I used oil in this recipe, but I always prefer to use ghee for tempering as it gives the sambar a divine taste. You can also use a combination of ghee and oil. Skip ghee and use the oil of your choice if you are vegan. Onion: Traditionally, pearl onions (sambar onions) are used in the South Indian sambar. But any kind of onions work in this recipe. Tomato: I have used finely chopped fresh Roma tomatoes. For a variation, you can skip tomato and use extra lemon juice for tanginess. Spices: I used turmeric powder, red chili powder. You can increase or decrease the spices according to your choice. Tamarind Extract: Tamarind adds the tang to the sambar. You can make the extract at home or use store-bought tamarind paste. If tamarind is unavailable, you can replace it with 1 tomato or juice of ½ lime. Jaggery: adds a little sweetness and balances the flavors of the spices. Coriander leaves: I have used coriander leaves for garnish.
How to Make Vegetable Sambar in Instant Pot
Soak lemon-sized tamarind in hot water for at least 10 minutes, and squeeze and extract the juice. Press SAUTE on Instant Pot. Heat oil (or ghee), and add mustard seeds, and cumin seeds. Let them crackle. Then add dried red chili, curry leaves, and asafoetida and saute for a few more seconds. Then add the onions and saute till the onions turn soft. Then add tomatoes, sambar powder, turmeric powder, red chili powder, salt and cook for another 1-2 minutes. Then add rinsed toor dal, water, mixed vegetables and give a stir. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Open the lid, add tamarind extract, jaggery, and mix. Adjust spices at this stage. Simmer for 1-2 minutes. Lastly, garnish with coriander leaves. Serve Instant Pot South Indian vegetable sambar hot with rice, quinoa, or idli.
Alternative Method: Cooking Vegetables Pot-in-Pot
The above method of cooking vegetables along with the lentils may yield softer vegetables. However, if you like your vegetables to be cooked, and tender and not mushed with the lentils, use the pot-in-pot method to cook the vegetables. Follow the same steps as above, add all the ingredients except the veggies. Place the trivet into the Instant Pot insert, and then keep the steamer basket and add the mixed veggies on the top. Close the lid and pressure cook.
Once pressure-cooked, take out the steamer basket, followed by the trivet carefully. Add the tamarind extract, jaggery, and if needed, whisk the sambar until it reaches your desired consistency. Add the steamed veggies and adjust the seasoning at this stage. Let it simmer for 2-3 minutes and then garnish with cilantro and serve hot.
Stovetop Pressure Cooker Method
Follow the same steps as above from the instant pot instructions. Cook on a medium flame for 2-3 whistles and let the pressure release naturally. All the other steps remain the same. Stir in the tamarind extract, jaggery, and mix everything well and garnish with coriander leaves.
Serving Suggestions for Sambhar
Mixed vegetable Sambar is served traditionally with Idli, Dosa, Medu Vada, Steamed Rice. But can be eaten with quinoa, brown rice, or even as a lentil soup.
Storage Suggestions
Refrigerate: Store the leftover veg sambar in an airtight container in the fridge for up to 2-3 days. Freeze: You can store the sambhar in a freezer-safe airtight container for up to three months in the freezer. Reheat: Reheat the vegetable sambhar on the stove or in the microwave oven. The sambar will thicken on standing, so thin it out with some water. If frozen, defrost for a few hours before reheating.
Variations & Substitutes
Type of Lentils: Traditionally, in South Indian households, toor dal (split pigeon pea) is used to make sambar. But you can always use a mix of toor dal & moong dal (split yellow mung lentil) or toor dal & masoor dal (red lentil). Vegetables: You can also use other veggies like potatoes, sweet potatoes, pearl onions, and squash. Coconut Paste: Blend ¼ cup fresh/frozen shredded coconut with a little water to make a smooth coconut paste. Add it to the sambar after pressure cooking and simmer for a few minutes. Soaking Lentils: If you soak the toor dal in hot water for 30 mins - 1 hour, it helps to cook lentils even faster. No Onion: For a variation, you can also make this veg sambhar by skipping onion and tomatoes. Spicy: If you like your South Indian lentil stew to be spicier, add an extra 1 teaspoon of red chili powder.
More Instant Pot Dal Recipes
Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices Spinach Dal / Palak Dal – Dhal cooked with spinach leaves Whole green moong dal– Dal cooked with whole mung beans Panchmel dal – dal prepared with five varieties of lentils RidgeGourd Dal - dal prepared with ridge gourd and moong dal.
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