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Prep time
25 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
The original recipe for this dish came to me from my friend Shubha Iyengar. Her family has been making it for generations for the temple where her maternal grandfather served as a priest. She was generous enough to coach me through making my own sambhar spice blend and then tolerated my tinkering with her recipe as I searched for ways to make it more efficient. You’re the lucky recipient of all this work, so I hope you enjoy this—along with lots of rice and ghee.
Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
Test Kitchen Notes
Featured in: 9 Instant Pot Indian Recipes for Rich, Comforting Flavor Fast. —The Editors
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Ingredients
- Lentils
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For the first cooking cycle
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1/2 cup
toor dal (split pigeon peas)
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2 1/2 cups
water
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1 cup
drained canned diced tomatoes
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1
yellow onion, coarsely chopped
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4 1/2 teaspoons
sugar
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1 teaspoon
salt
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1 teaspoon
ground turmeric
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1/2 to 1 teaspoons
cayenne pepper
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Sambhar spice mix, recipe follows
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For the second cooking cycle
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2 cups
water
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1/2 cup
frozen pearl onions
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1/2 cup
cut frozen green beans
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1 tablespoon
tamarind concentrate
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For the tadka
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1 tablespoon
ghee
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1 teaspoon
mustard seeds
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2
dried red chiles
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4 or 5
fresh curry leaves
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2 tablespoons
finely chopped fresh cilantro
- Sambhar spice mix
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2 tablespoons
unsweetened shredded coconut
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1 tablespoon
chana dal (split brown chickpeas)
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1 tablespoon
urad dal (split black lentils)
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1 teaspoon
cumin seeds
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1/2 teaspoon
whole black peppercorns
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1/4 teaspoon
fenugreek seeds
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5 to 10
fresh curry leaves
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2 to 5
dried red chiles
Directions
- Lentils
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For the first cooking cycle: In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix. Stir to combine.
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Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using an immersion blender, puree the mixture directly in the pot until smooth.
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For the second cooking cycle: Add the water, pearl onions, green beans, and tamarind concentrate to the pot.
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Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
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For the tadka: In a small skillet, melt the ghee over medium-high heat. Add the mustard seeds, chiles, and curry leaves. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds. Pour the hot flavored ghee into the sambhar and mix well.
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Divide sambhar among four serving bowls and garnish with cilantro.
- Sambhar spice mix
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In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
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When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
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Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.
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