Onion Sambar – Instant Pot

Step 1: Prepare and Cook Dal

Soak 1/3 cup channa dal or red lentils for at least 30 minutes, then drain. Add the soaked dal to the Instant Pot inner pot. Add 1 measuring cup of water, 1/2 teaspoon salt, and 1/4 teaspoon turmeric powder.

Step 2: Pressure Cook Dal

Close the Instant Pot lid and set the vent to sealing. Cook on Manual (or Pressure Cook) for 5 minutes on High Pressure. Allow for Natural Pressure Release (NPR).

Step 3: Add Tamarind Paste

Once the pressure is naturally released from the Instant Pot, open the lid. Add 2 tablespoons of tamarind paste to the cooked dal.

Step 4: Prepare Ground Spices

In a microwave-safe bowl, microwave 1 tablespoon coriander seeds and 1 teaspoon cumin seeds for 1 minute. Grind the microwaved seeds with 2-3 peeled garlic cloves in a mortar and pestle to a fine powder.

Step 5: Add Spices and Adjust Seasoning

Add the ground coriander-cumin-garlic mixture and 1 teaspoon of mild red chili powder to the dal in the Instant Pot. Stir well. Taste the sambar base and add 1 teaspoon of sugar (or jaggery) and adjust salt if needed. If a thinner consistency is desired, add 1 to 2 additional measuring cups of water.

Step 6: Add Vegetables

Add the 2 large sliced potatoes, 5 whole small onions, 4 medium carrots (cut into large pieces), 2 medium chopped tomatoes, and 1 medium chopped squash (lauki) to the Instant Pot.

Step 7: Pressure Cook Vegetables

Close the Instant Pot lid and set the vent to sealing. Cook on Manual (or Pressure Cook) for 5 minutes on High Pressure. Allow for Natural Pressure Release (NPR).

Step 8: Prepare Tempering

While the vegetables are cooking, add 1 tablespoon cooking oil, 1 teaspoon mustard seeds, and 1 teaspoon cumin seeds to a microwave-safe bowl. Microwave for 1 minute until the seeds splutter.

Step 9: Finish Sambar

Once the pressure is naturally released, open the Instant Pot lid. Stir in a handful of frozen grated coconut (optional). Pour the microwaved tempering (oil, mustard seeds, cumin seeds) and a handful of fresh curry leaves over the sambar.

Step 10: Serve

Serve the Instant Pot Onion Sambar hot with steamed rice, idli, dosa, vada, or other appetizers. It stays good for a week in the refrigerator.

• You can use tamarind pulp instead of tamarind paste.

• Adjust the amount of water to achieve your desired sambar consistency.

• The sambar stays good for up to a week in the refrigerator.

• Use red lentils instead of channa dal.

• Add other vegetables of your choice like drumsticks or eggplant.