Vegetable Sambar

By: Subhadra Burugula

Vegetable Sambar
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Difficult
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes, Gluten Free, Low Fat, Vegan, Vegetarian
cuisine icon Cooking Technique
Multicooker, Pressure Cook
cuisine icon Notes
["For tempering heat the ghee in a small pan on stove, add all ingredients when the ghee is hot. Fry till fragrant and garlic becomes golden. Alternatively you can do this Tempering in the first step directly in the Instant pot. It’s just a preference.
If using Raw tamarind, then soak it in hot water and get the extract.
Sambar powder is easily available in Indian groceries.
You can also use other veggies like Okra, Moringa pods, pumpkin, Shallots, Radish etc
Serve this Sambar as a Vegetable soup or with Rice, traditional breakfasts like Dosa, Idli or Upma.
Yellow lentils can be replace with red lentils."]
cuisine icon Keywords
30-60 min, 5-6 servings, bottle gourd diced, carrot, cilantro, contributed, cook 30 min, coriander powder, cumin seeds, curry leaves, diabetes, difficult, garlic, ghee, gluten free, indian, lime sized tamarind, low fat, multicooker, mustard seeds, oil, onion, prep 15 min, pressure cook, red chili powder, salt to taste, sambar powder, serrano pepper, side dish, Subhadra Burugula, tomato, turmeric, vegan, vegetarian, water, yellow lentils

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
5-6 servings
Ingredients
  • 1 tbsp oil
  • 1/2 onion
  • 1 serrano pepper
  • Salt to taste
  • 1 big carrot
  • 1 small bottle gourd diced
  • 1 big tomato
  • 1 cup yellow lentils
  • 1 small lime sized tamarind
  • 1/2 cup cilantro
  • 4 cups Water
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tbsp turmeric
  • 2 tbsp sambar powder
  • 3 tbsp ghee
  • 7-8 cloves garlic
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 sprig curry leaves
Instructions
  • Put the pot on saute mode high, fry the seranno pepper and onions in oil. Add veggies of choice and fry for a minute.
  • Add the spices mentioned, water, lentils and tamarind extract and salt.
  • Turn off Saute mode and put manual high for 12 minutes.
  • Once natural pressure releases, check for salt and spices, boil for few mins and turn off.
  • Do the tempering (see notes) and add it to the sambar, add cilantro.
  • Serve Hot with Rice and Potato chips.
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