Vegetable Sambar

YKGrub · June 2026 · Serves 4 · Instant Pot · RF's tested version

Ingredients

Dal base

¾ cup toor dal
2 cups water
½ tsp turmeric
Salt to taste

Vegetables

1 cup carrots, chopped
2 cups zucchini, chopped into chunks
1 cup drumsticks (moringa pods), cut into 2–3" pieces
1 tomato, chopped
1 small onion, diced

Flavor

½ tsp tamarind concentrate (or 1 tbsp tamarind paste)
1 tbsp sambar powder (added after pressure cooking — not before)

Tempering

1 tbsp oil or ghee
1 tsp mustard seeds
8–10 curry leaves
1 dried red chili
Pinch of hing (asafoetida)

Method

1. Pressure cook

Add toor dal, all vegetables, tomato, onion, turmeric, salt, and 2 cups water to the Instant Pot. Pressure cook on HIGH for 8 minutes. Natural release 10 minutes.

2. Finish the sambar

Open lid, mash the dal lightly. Switch to Sauté. Add tamarind paste and sambar powder, stir well. Simmer 5 minutes. Adjust salt and consistency (add water if needed).

3. Temper

Heat oil in a small pan. Add mustard seeds — wait until they pop. Add curry leaves, dried red chili, and hing. Sizzle 30 seconds. Pour over sambar immediately.

Key notes: Add sambar powder after pressure cooking, not before — it preserves the aroma. 1 tbsp was the sweet spot; 2 tbsp is too much. For tamarind, ½ tsp concentrate (not paste) was the right amount — just enough to add complexity without overpowering.

Serve with

Rice or idli. Pairs especially well with rava idli.