Easy Instant Pot Tomato Sambhar
I cannot believe that I do not have a recipe for Sambhar on this site. Sambhar is a tangy, spicy, South Indian Lentil stew. It has many variations. Often as a stop gap, I make this easy, almost push and dump version. I do have a more serious version in the Instant Indian cookbook. This one however is pretty good, and wins me with its simplicity. I make this when in a hurry, which is more often than not. This version is very flexible. Simple every day ingredients and done in two easy steps. It is perfect for the cold weather we are currently having. So let us get started. Of course, this can be done in any pressure cooker. And, well if you have the patience on the stove top as well.
So, what is need for Sambhar is,
Toor Dal or Pigeon Peas. It is a good idea to soak the lentils, I find it yields a smoother texture.Sambhar Masala/Powder: This is a complex blend and while homemade is best, you will find some pretty good commercial varieties as well.Tamarind Paste – Again in this flexible version, if you absolute want you can use lime juice. It does not quite have the same depth of flavor but it works.And the other essentials are curry leaves. I finish this using frozen sambhar vegetables. For this quick fix version having some around. Of course, adding in a cup of anything you have on hand works too!
And that my friends gets you to a really great and nuanced pot of goodness that works well with rice, dosas, idlies, and paniyarams. And if you make a double batch it freezes really well. This is naturally glutenfree and can be made vegan if you sub the ghee with some other tempering oil.
And this is the last Monday of the first month of the year.
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PrintEasy Instant Pot Tomato Sambhar
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: Serves 6 to 8
A simple easy to make recipe for sambhar done in the instant pot.
Ingredients
3/4 cup toor dal (pigeon peas) soaked for a few hours4 cups water
3/4 cup chopped diced tomatoes (can be canned)
2 tablespoons sambhar powder
1 and 1/2 teaspoons salt or to taste
2 tablespoons tamarind paste or lime juice
To temper and finish
1 tablespoon ghee or coconut oil
1 teaspoon black mustard seeds
1 tablespoon minced ginger
2 to 3 dried red chilies
10 to 12 curry leaves
1 cup of assorted vegetables (you can use frozen vegetables)
Chopped coriander leaves
Instructions
Place the dal, water, chopped diced tomatoes, sambhar powder and salt in the instant pot.Cook on high pressure for 25 minutes and allow a natural release.
Remove the lid and stir in the tamarind. The lentils should have a nice smooth consistency.
Heat the ghee or coconut oil in a small pan. Add in the mustard seeds and wait until they crackle.
Add in the minced ginger, dried red chilies and the curry leaves. Pour this over the lentils and add in the mixed vegetables.
Turn on the sauté mode for 5 minutes until the vegetables are all cooked through.
Stir well and serve garnished with chopped coriander leaves.
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