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Close up of homemade sambar with drumstick, carrot, and okra in a rich tamarind lentil broth

One Pot Sambar Recipe (Pressure Cooker + Instant Pot)

Jyoti Behrani
A rich, tangy South Indian sambar made in one pot - dal and vegetables pressure cooked together, then finished with a sizzling ghee tempering. Easy, wholesome, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Course Breakfast, Main Course, Side Dish
Cuisine South Indian
Servings 4 -5
Calories 245 kcal

Equipment

Ingredients
  

  • ¾ cup toor dal rinsed well (or ½ cup toor dal + ¼ cup moong dal or masoor dal)
  • 1 medium onion diced (or 12-15 shallots, peeled and halved)
  • 2 medium tomatoes roughly chopped
  • 1-2 drumsticks moringa, cut into 3-inch pieces
  • 1 medium carrot cut into 1-inch cubes
  • 2-3 okra cut into 1-inch pieces
  • ½ cup red pumpkin or eggplant diced (optional)
  • 3 cups water plus more as needed

Spices and Seasoning

  • 1½ to 2 tablespoons sambar powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 tablespoons tamarind paste
  • 1 teaspoon salt adjust to taste

Tempering

Instructions
 

Prep For Sambar

  • Rinse the toor dal well and soak it in water for 20-30 minutes before cooking, this softens the lentils and helps them cook evenly, giving you a smoother, creamier sambar.
  • While the dal soaks, wash and chop all your vegetables, measure out the spices, and get the tamarind paste ready.

Stovetop Pressure Cooker Sambar Recipe

  • Add dal, all chopped vegetables, onions, and tomatoes to the pressure cooker. Pour in 3 cups water. Add turmeric, red chili powder, sambar powder, and salt. Stir well to combine.
  • Close the lid and pressure cook on medium-high heat for 3 to 4 whistles. Allow pressure to release naturally for about 10 minutes.
  • Open the lid and mash the dal using a ladle or a whisk until smooth and creamy. Add a splash of hot water if the sambar is too thick.
  • Add tamarind pulp and bring to a gentle simmer on medium heat for 3-4 minutes. Taste and adjust salt and tamarind.
  • Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chili, curry leaves, and garlic. Fry for 30-45 seconds. Add asafoetida and immediately pour the tempering over the sambar.
  • Cover for 1 minute to let the aromas infuse. Stir and serve hot.

Instant Pot Sambar Recipe

  • Add dal, all chopped vegetables, onions, and tomatoes to the Instant Pot. Pour in 3 cups water. Add turmeric, red chili powder, sambar powder, and salt. Stir to combine.
  • Secure the lid and set the steam release valve to Sealing. Select Pressure Cook on High and set the timer to 10 minutes.
  • Once cooking is complete, allow natural pressure release for 10 minutes, then carefully switch the valve to Venting to release remaining steam.
  • Open the lid and mash the dal well. Switch to Sauté mode on Normal heat, add tamarind paste, and simmer for 3-5 minutes, stirring occasionally. Add water as needed to adjust consistency.
  • Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chili, curry leaves, and garlic. Fry for 30-45 seconds. Finish with asafoetida and pour the tempering over the sambar.
  • Cover for 1 minute, stir well, and serve hot.

Notes

  • Dal tip: Use equal parts toor dal and masoor dal for a smooth, velvety hotel-style sambar.
  • Tamarind: Start with 1½ tablespoons and add more to taste. Strength varies by brand.
  • Sambar powder: Homemade gives the best flavor. Store-bought works well too.
  • Consistency: Mash the dal thoroughly for a thick, creamy body. Add hot water to thin if needed.
  • Vegan option: Replace ghee with coconut oil or any neutral oil in the tempering.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 1 month.
  • Reheating: Reheat on stovetop with a splash of water as sambar thickens when cold.

Nutrition

Nutrition Facts
One Pot Sambar Recipe (Pressure Cooker + Instant Pot)
Amount per Serving
Calories
245
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
659
mg
29
%
Potassium
 
425
mg
12
%
Carbohydrates
 
31
g
10
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
Vitamin A
 
4510
IU
90
%
Vitamin C
 
17
mg
21
%
Calcium
 
62
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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