This Instant Pot sambhar made with pasiparuppu or yellow split ones is an lip-smacking delicious side that can be made in about 15 minutes cooking time in total. This can be served for any regular meal or even for any parties.
This is an often made sambhar in our home. Yellow split moog dal or pasiparuppu cooks quicker and is protein rich when compared to other dals. This dal also doesn't need any soaking. That's a winner! The creaminess of the dal along with tamarind and sambhar spices....there is nothing equivalent to that. A couple of idlies in a bowl of this sambhar is THE comfort food! We love this with pongal and upma too! Rava or Cracked Wheat Upma and Ven Pongal as well as Millet Pongal are very common in our home and this sambhar is our favorite tiffin side.
This recipe uses homemade sambhar powder. Any sambhar powder of your choice can be used. Tamarind is used here but tamarind paste can also be used. I love adding veggies to sambhar as it increase the nutritional value. Pumpkins add a beautiful taste and aroma to sambhar and are quick cooking too! This recipe uses carrots and pumpkin. When you don't have veggies too, plain onion and tomatoes will give same excellent results. The onions can be skipped if not preferring and the recipe works great! Just adjust the salt if skipping more veggies.
This sambhar is easy to make and hence is handy either for breakfast ot for dinner. Any tiffins like dosa, idli, pongal, or upma, or any kozhukattais are perfect when served with sambhar. This sambhar is a perfect one. This quick Instant Pot sambhar when served with Vegan Millet Kothamalli Kozhukattai, Instant Buckwheat Dosa, or Instant Godhuma Rava Idli can make a quick, tasty, and complete dinner. This sambhar is amazing with fermented dosa or idli like Sprouted Horsegram Idli, Little Millet Idli.
Ingredients
Tamarind - 1 tbsp
Moong dal -1/3 cup
Oil - 1 tbsp
Mustard sees - 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 1 sprig
Dried red chilies - 2, torn
Green chilies - 2, slit
Carrots - 1/2 cup, chopped
Butternut squash - 1/2 cup, diced
Sambhar powder - 2 to 2.5 tsp
Salt - 1 and 1/4 tsp
Water - 4 cups
onion - 2/3 cup, chopped
Tomatoes - 2/3 cup, diced
Method
Soak tamarind in a cup hot water.
Switch on the Instant Pot in saute mode. When it is hot, add the oil, mustard, redchilies, and fenugreek. When mustard seeds splutter, add the curry leaf and asafetida, fry for 30 seconds. Add the onions and saute for 2-3 minutes.
Add the tomatoes, veggies, dal, turmeric and one and a half cup water.
Cancel the saute mode and pressure cook for 2 minutes. Release the pressure, mash the dal a little. If you have time, let the pressure release naturally.
In the meantime, extract the tamarind juice. Use another one and haf cup water for the same. Add the tamarind juice, sambhar powder, and salt. Mix.
Switch on the Instant Pot in Soup Mode and simmer for 4-5 minutes.
Transfer to serving bowl, garnish with cilantro, and serve with idli, dosa, pongal, or upma.
Harini R says
I love all the combinations for sambar you have listed.
I also love making sambar with moong dal. A very distinct taste.
Harini R says
I love all the combinations for sambar you have listed.
I also love making sambar with moong dal. A very distinct taste.
Harini R says
I love all the combinations for sambar you have listed.
I also love making sambar with moong dal. A very distinct taste.