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
  1. Turn on InstantPot to SAUTE mode
  2. Add oil and allow to heat- the oil will thin out and disperse to the edges
  3. Add hing (asafoetida), cumin seeds, mustard seeds, fenugreek seeds, dried red chilies and curry leaves
  4. Stir well and let cook for 1 minute
  5. Add the toovar daal (pidgeon peas)
  6. Add ginger, jaggery, 3 tablespoons of sambhar powder, salt, red chili powder and tamarind paste
  7. Add 2.5 cups of water and mix well
  8. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  9. Press CANCEL/OFF button on InstantPot to turn off
  10. Set pot to MANUAL mode
  11. Set to HIGH PRESSURE
  12. Set timer to 15 minutes
  13. 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
  14. Press CANCEL/OFF button on InstantPot to turn off
  15. Add 2.5 cups of water
  16. If you want your sambhar to be a smooth consistency, use a hand blender and blend the daal at this point
  17. Add remaining ingredients: eggplant, onion, tomato, drumsticks and tindora (ivy gourd)
  18. Add 2 tablespoons of sambhar powder
  19. Mix all ingredients thoroughly
  20. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  21. Set pot to MANUAL mode
  22. Set to ***LOW*** PRESSURE by pressing the “pressure” button
  23. Set timer to 10 minutes
  24. 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
  25. 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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Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/sambhar/