Instant Pot Sambar

It's cold and rainy here, and sambar, a spicy, tangy South Indian vegetable soup is the perfect comforting meal! 

Sambar is a South Indian lentil-based soup with a tangy tamarind flavor and unique savory spices. Vegetables are cooked in the lentil broth, creating a healthy, vegetable-forward soup that's far more flavorful and satisfying than typical Western-style vegetable soups. 

Many of us in America are familiar with North Indian cuisine, which is most commonly represented in our restaurants. However, South Indian food is distinct with lighter, tangier flavors. This soup is very flexible and almost any veggies will do. Green beans and squash are my favorites, but you can use carrots, sweet potatoes, okra, or the Indian vegetable known as drumstick. 

You will need a couple of ingredients not typical for a Western kitchen: sambar masala (a spice blend) and tamarind concentrate. If possible, visit your local Indian grocery store; these basic ingredients are inexpensive and readily available there. Alternatively, I’ve included links where they can be easily purchased on Amazon.

You'll notice several optional ingredients listed. If you can get fresh curry leaves from the Indian store, use them! Extras can be frozen in a baggie for months. Mustard seeds and asafetida add depth. But don’t worry if you can't find all the extras—your sambar will still be delicious.

Once you have these staples on hand, they will last a long time and you'll be able to whip up sambar whenever the craving strikes! This soup freezes well—I always keep some on hand for when I'm feeling under the weather.

2 T ghee, butter, or oil
1/2 t mustard seeds (optional)
1/4 t asafetida (optional)

10 curry leaves coarsely torn (optional)

1 medium onion, diced
cilantro, stems and leaves separated and chopped
1 cup toor dal (split pigeon peas), rinsed (you could substitute red lentils)
4 cups water

1.5 t salt 
1 t Better than Bouillon (any flavor, I like veggie or garlic)
1 medium potato, diced into bite sized pieces

2 T sambar masala (I like MDH)

1 15 oz can diced tomato
1 1/2 cup cut green beans, fresh or frozen
1 lb zucchini or other squash, diced into bite sized pieces
1 t tamarind concentrate

In Instant Pot, sauté mustard seeds, asafetida, and curry leaves, if using, in butter, ghee, or oil for 1 minute. Add onion and cilantro stems, sauteing until soft, about 5 minutes. Add dal, water, Better than Bouillon, and salt. Seal pot and cook on high pressure for 8 minutes (or 6 minutes if using red lentils). When time is up, quick release. 

Add remaining ingredients except cilantro leaves and stir. Seal pot again and cook on high pressure for 1 minute. When time is up, quick release. Taste for seasoning and add additional water to thin if needed. Garnish with cilantro leaves.