Sambar Recipe (Homestyle in Pressure Cooker) | South Indian sambar recipe | How to make Sambhar at home with step by step instructions

Sambar Recipe (Homestyle in Pressure Cooker) is a South Indian style stew, that is vegan and gluten-free made with yellow lentils known as pigeon peas or split pigeon peas, mixed vegetables, tamarind, herbs and spices.

The recipe to make Home style toor dal recipe is quite similar to Sambhar.

This quick to make recipe includes instructions for making both the Sambar and a Homemade Sambar masala.

This Sambar recipe turns out hearty and  flavorful. In addition to that it’s protein packed and keeps you full for the longer period of time.

Serve this with Steamed rice, Ragi idli or Puffed rice uttapam withEasy coconut chutney .

Why we love our Sambar Recipe (Homestyle in Pressure Cooker)

We Indians eat our lentils on everyday basis as it’s a primary source of protein. So  including Sambar in daily meals that is loaded with veges is widely consumed in South India particularly.

For more Dal/Lentils recipes,  do check out the following on the blog-

Dal makhni

Sindhi Sai bhaji ( chana dal palak)

Masoor dal tadka

Mung bean curry

Sukha moong dal

Tri dali dal

Brown lentils curry

Sindhi dal pakwan

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Sambar Recipe (Homestyle in Pressure Cooker)

Sambar Recipe (Homestyle in Pressure Cooker) is a South Indian style stew made with yellow lentils, mixed vegetables, tamarind, herbs and spices.

Prep Time10 minutes mins

Cook Time40 minutes mins

Soaking time30 minutes mins

Course: Main course, Lunch

Cuisine: South Indian

Keyword: sambar recipe, Sambhar recipe, south indian sambar

Servings: 4

Author: Lata Lala

Ingredients

For the Dal

• 1 cup toor dal pigeon peas, rinsed and soaked
• 2 cups water for cooking dal

Vegetables used

• 1 cup mixed vegetables drumsticks, yellow pumpkin, pearl onions, chopped
• 2 tomatoes chopped
• 1 Green Chili chopped

Spices

• 1 tsp red chilli powder
• Pinch of asafoetida hing
• ½ tsp turmeric powder
• Salt to taste

For the Tempering

• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• Few curry leaves
• 2 tsp sambar powder

Other ingredients

• 2-3 tbsp tamarind pulp or paste adjust to taste
• 1 tsp sugar or jaggery optional

Instructions

• Clean and soak the toor dal for about 30 minutes.

Cook the dal

• Pressure cook the soaked & rinsed toor dal with 2 cups of water. Add salt and turmeric powder.  When the dal comes to a rolling boil,  remove the scum on the top.
• Cook for about 2 whistles on high flame and then reduce the heat and cook for about 10 minutes until soft and mushy.
• Once the pressure releases naturally, mash the dal well and set aside.

Cook the vegetables

• In a separate pan add oil/ghee. Once hot add all the chopped vegetables one by one and saute them well.
• Season it with salt, turmeric powder, red chilli powder and sambar powder.
• Add grated tomatoes and cook well. Add tamarind pulp and jaggery or sugar. Cook for few more minutes.
• Now transfer these veges to cooked and mashed dal, adjust the consistency by adding more water, if required. Close the lid of Pressure Cooker once again, cook upto 2 whistles.
• Make sure to cook until they are tender but not overly mushy. Let the cooker de pressurised naturally.

Prepare Tempering

• In a small pan, heat the oil or ghee. Add the mustard seeds and cumin, and let them sizzle.
• Then add the dried red chilies, curry leaves, and asafoetida. Fry for a few seconds until fragrant.
• Pour the hot tempering mixture over the simmering sambar and mix.
• Test the taste, adjust salt, sour and sweet flavors accordingly.

Serve

• Garnish with fresh coriander leaves and serve hot with idlis, dosas, or rice.

Notes

1. I use Homemade Sambar masala  which we grind and store in advance.

 

However if you are short on time you may use readymade brands like MTR, Badshah or Everest or whichever you like.

 

2. Boil the drumsticks well till the raw smell goes away.

3. Always add tamarind water only after the veggie gets cooked.

4. Toor dal get thickened with time so switch off when it's of a bit runny consistency.

5. Tempering the Sambar at the last stage retains the flavor of the tempering for a long time.

Step by step instructions and pictorial presentation to make Sambar Recipe (Homestyle in Pressure Cooker)

Cook the Dal:

Clean and soak the toor dal for about 30 minutes.

Pressure cook the soaked & rinsed toor dal with 2 cups of water. Add salt and turmeric powder.  When the dal comes to a rolling boil,  remove the scum on the top.

Cook for about 2 whistles on high flame and then reduce the heat and cook for about 10 minutes until soft and mushy.

Once the pressure releases naturally, mash the dal well and set aside.

Cook the Vegetables:

In a separate pan add oil/ghee. Once hot add all the chopped vegetables one by one and saute them well.

Season it with salt, turmeric powder, red chilli powder and sambar powder.

Add grated tomatoes and cook well. Add tamarind pulp and jaggery or sugar. Cook for few more minutes.

Now transfer these veges to cooked and mashed dal, adjust the consistency by adding more water, if required. Close the lid of Pressure Cooker once again, cook upto 2 whistles.

Make sure to cook until they are tender but not overly mushy. Let the cooker de pressurised naturally.

Prepare Tempering:

In a small pan, heat the oil or ghee. Add the mustard seeds and cumin, and let them sizzle.

Then add the dried red chilies, curry leaves, and asafoetida. Fry for a few seconds until fragrant.

Pour the hot tempering mixture over the simmering sambar and mix. Test the taste, adjust salt, sour and sweet flavors accordingly.

Serve:

Garnish with fresh coriander leaves and serve hot with idlis, dosas, or rice.

Notes

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