Tiffin Sambar in Instant Pot

I fall more in love with my Instant Pot every time I use it! It makes life easier, especially during a busy weekend.

Today I did a simple tiffin sambar. I am posting this recipe as a special request from my newly engaged friend in Ireland. I am on a mission to make her get an Instant Pot too!

Let’s get right to it!

Print Recipe

Tiffin Sambar in Instant Pot

Servings

Ingredients

• 1 small lemon size thalipu vadagam read notes
• or
• 1/2 tsp Mustard
• 4 leaves Curry Optional
• 1 pinch asafetida
• 2 tsp oil
• cup ½moong dhal measurement using ricemeasure
• cup ½toor dhal measurement using ricemeasure
• 3/4 cup vegetable of your choice Butternut squash used in this recipe
• 1 small onion chopped
• 1 small tomato chopped
• 1.5 tsp Tamarind paste
• 1/4 tsp turmeric
• 1 tbsp Sambar powder
• 1 tsp chili powder
• 1 tsp jaggery
• pinches FewAsafoetida
• 2 tbsp Coriander leaves
• 1 tsp oil gingely oil used in this recipe
• Water to cook
• salt as per taste
• Lots of Love

Servings Ingredients 1 small lemon size thalipu vadagam read notes or 1/2 tsp Mustard 4 leaves Curry Optional 1 pinch asafetida 2 tsp oil cup ½moong dhal measurement using ricemeasure cup ½toor dhal measurement using ricemeasure 3/4 cup vegetable of your choice Butternut squash used in this recipe 1 small onion chopped 1 small tomato chopped 1.5 tsp Tamarind paste 1/4 tsp turmeric 1 tbsp Sambar powder 1 tsp chili powder 1 tsp jaggery pinches FewAsafoetida 2 tbsp Coriander leaves 1 tsp oil gingely oil used in this recipe Water to cook salt as per taste Lots of Love

Instructions

1. Keep all ingredients ready. Wash and Soak ½ cup moong dhal and ½ cup toor dhal (measurement using rice cup measure) for 30 minutes. Drain and keep aside.
2. I am using thalipu vadagam in this recipe. This is a south Indian sun-dried instant seasoning ball. You may use mustard seeds, red chilis and fenugreek seeds instead
3. Turn IP to sauté mode. Once it is hot, add 2-3 tsp oil.
4. Temper with 1 tsp mustard seeds, 2 red chilis and 1/2 tsp fenugreek seeds. I am using thalipu vadagam for this recipe (refer notes)
5. Now add 1 small onion chopped, 1 small tomato chopped and 3/4 cup vegetable of your choice. Butternut squash is being used in this recipe.
6. Add 1/4 tsp Turmeric, 1 tbsp Sambar powder, few pinches of asafetida, 1 tsp chili powder. Sauté
7. Add half cup water to deglaze the IP. This is important to ensure the sambar doesn't burn when pressure cooking.
8. Add required salt and mix well
9. Now add the soaked dhal.
10. Add 3.5 to 4 cups water .
11. Mix in 1.5 tsp tamarind paste
12. Turn off Sauté mode.
13. Pressure/Manual cook at high pressure for 12 minutes.
14. Let pressure release naturally
15. Open the lid. Mix and check consistency. Add more water if sambhar is thick. I have noticed that sambhar tends to be thicker when made in IP.
16. Garnish coriander leaves and 1 tsp gingely oil