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We hope you got insight from reading it, now let’s go back to instant pot sambar recipe. To make instant pot sambar you only need 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Instant Pot Sambar:
- Prepare 1 1/2 cup Toor Dal (Yellow Split Pigeon Peas)
- Take 1 Bottlegourd
- Get 3 Drumsticks
- Use 6 cups Water
- Get 1/2 cup Oil
- Prepare 1/2 tsp Mustard Seeds
- Take 1/2 tsp Methi Powder
- Prepare Asafoetida (Pinch)
- Use 3 Whole Red Bedgi Chillies (Broken into halves)
- You need 4-5 Long Green Chillies (Cut into halves and Slited)
- Get 2 Sprigs Curry Leaves
- Prepare 2 small Onions (Chopped lengthwise)
- Get 2 Tomatoes (Chopped)
- You need 2-3 tbsp Sambar Powder
- Prepare 1 tbsp Red Chilli Powder
- You need 1 tbsp Coriander Powder
- You need 1/4 tsp Turmeric Powder
- Provide Salt (As required)
- Provide 1 tbsp Tamarind Pulp
Steps to make Instant Pot Sambar:
- Wash the dal nicely till the water runs clear. Add water and keep aside. Remove the skin of bottlegourd. Wash nicely. Cut into small pieces and add to dal water. Clean and cut the drumsticks. Wash nicely and add to the dal water and set aside.
- Using an Instant Pot, with the top off, select 'Saute' to pre-heat the cooker. When 'Hot' appears on the display, add the oil to the cooking pot. Add mustard seeds and allow it to crackle. Add methi powder, asafoetida, whole red chillies. Add green chillies and curry leaves and saute for few seconds. Add onions and saute till the onions turn light golden brown.
- Add the tomatoes and salt and cook till the tomatoes are soft and mushy.
- Add all the powdered spices ie. turmeric powder, sambar powder, red chilli powder and coriander powder and saute for a minute. Add little water and saute.
- Add the dal, vegetables and water and saute till it comes to a boil.
- Cancel 'Saute'. Close and lock the lid. Turn the steam valve to 'Sealed'. Select 'Pressure Cool or 'Manual'. Keep the pressure on 'High'. Adjust the time button to set 15 minutes of pressure cooking time. When the beep sounds, use a natural release pressure (approx. 20 minutes). When the valve drops, carefully remove the lid.
- Garnish with coriander leaves. Serve and enjoy immediately or keep the Pot on 'Keep Warm' to enjoy later.
- Serve over hot steamed rice with salad, papad, pickle or any side dish.
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