Instant Pot Sambar
South Indian vegetable-lentil curry which goes well with rice and chapati.
Ingredients
- 1 unit Onions
- 3 unit Tomatoes
- 1.5 cup Toor Dal
- 2 tbsp Ghee
- 2 tbsp Sambar Powder (I prefer using Sakthi Sambar Powder)
- 1 tbsp Tamarind Paste (You can also use raw tamarind and use its pulp)
- 5 cup Water
- 1 pinch Salt
- 1 bunch Cilantro
- 1 tsp Mustard Seeds
- 1 handful Curry Leaves
- 1 pinch Hing
- 4 unit Green Chillies
- 5 unit Okra (Cut into thumb-sized pieces)
- 3 unit Potato (Cut into thumb-sized pieces)
- 10 unit Green Beans (Cut into thumb-sized pieces)
- 2 unit Carrot (Slit each inch piece into 4 sections)
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Instructions
- 1Set the Instant Pot to sauté mode. Once hot, add the ghee. When the ghee is heated, add the mustard seeds. Allow them to splutter before adding the curry leaves, hing, and green chillies. Sauté briefly.
- 2Add finely chopped onions and a pinch of salt to the pot. Sauté for a couple of minutes. Then, incorporate the tomatoes and sambar powder. Continue to sauté for about 4 minutes, stirring continuously until well blended.
- 3Add all the vegetables listed in the ingredients section to the pot. Sauté for a few minutes to combine.
- 4Add the washed toor dal to the pot. Change the Instant Pot setting to manual and set it for 8 minutes at high pressure.
- 5Allow the Instant Pot to release pressure naturally. Set it to manual mode and add the tamarind paste. Let it boil.
- 6Once boiled for a few minutes, add finely chopped cilantro. Serve hot with rice or chapati.
