Authentic Sambar Recipe- Rice, Dal & Vegetable Pressure Cooker Meal

Last Updated on 4 months by Neha Deshmukh

Authentic Sambar Recipe – Rice, Dal & Vegetable Pressure Cooker Meal

Hey everyone! If you’re anything like me, a comforting bowl of sambar is pure happiness. It’s the kind of dish that just feels like home, and honestly, it’s a staple in my kitchen. I first made this recipe when I was trying to recreate my Amma’s sambar, and after a few tries, I think I finally got it just right! Today, I’m sharing my go-to, easy pressure cooker sambar recipe with all of you. It’s packed with flavour, veggies, and that perfect tangy kick.

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also incredibly convenient. Using a pressure cooker cuts down on cooking time significantly, making it perfect for busy weeknights. Plus, it’s a wonderfully balanced meal when served with rice. It’s a hearty, healthy, and flavourful dish that the whole family will enjoy. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to make this amazing sambar:

• 1 cup Rice
• 1 cup Toor dal (split pigeon peas)
• 1 cup Mixed Vegetables (Carrots, Potatoes, Green Peas)
• 1 Onion, sliced
• 1 Tomato, sliced
• 1 tbsp Coriander powder
• 0.5 tbsp Ginger-Garlic paste
• 0.25 tbsp Turmeric powder
• 0.5 tbsp Red chilli powder
• 2 Cloves
• 2 Cardamons
• 1 Cinnamon stick (2 inch)
• 1 Pinch Asafoetida (Hing)
• 10-12 Curry leaves
• 2 tbsp thick Tamarind paste
• Salt to taste
• 2 tbsp Coriander leaves, minced
• 0.5 tbsp Cumin/Jeera
• 2 dry Red chillies
• 2 sprigs Curry leaves
• 3 tbsp Peanuts
• Oil for tempering

Ingredient Notes

Let’s talk ingredients! A few things make this sambar truly special:

• Toor Dal: This is the heart of sambar. Make sure you use good quality toor dal for the best flavour and texture. Soaking the dal for about 30 minutes before cooking helps it cook faster and become creamier.
• Sambar Masala Variations: While I’ve used a simple blend of spices here, feel free to experiment with sambar masala powder. There are so many regional variations – some are spicier, some are more aromatic.
• Curry Leaves: Don’t skip these! They add a unique, fragrant flavour that’s essential to sambar. Fresh curry leaves are always best, but you can find frozen ones if you can’t get fresh.
• Vegetable Choices: Traditionally, sambar includes vegetables like drumsticks, pumpkin, and eggplant. But honestly, you can use whatever veggies you have on hand! I often use carrots, potatoes, and peas because my kids love them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine & Pressure Cook: In a pressure cooker, combine the rice, toor dal, mixed vegetables, onion, tomato, coriander powder, ginger-garlic paste, turmeric powder, red chilli powder, cloves, cardamom, cinnamon stick, asafoetida, and curry leaves. Add about 3-4 cups of water (enough to cover the ingredients).
2. Whistle Away: Pressure cook for 4-5 whistles, or until the dal and rice are soft and mushy.
3. Release & Simmer: Once the pressure releases naturally, open the cooker and give everything a good stir. Add the tamarind paste, minced coriander leaves, and salt.
4. Simmer for Flavour: Simmer on low heat for 5-10 minutes, allowing the flavours to meld together beautifully.
5. Tempering Time: While the sambar simmers, let’s make the tempering! Heat oil in a separate pan. Add the cumin seeds and let them splutter.
6. Aromatic Tempering: Toss in the dry red chillies, curry leaves, and peanuts. Fry until the peanuts are golden brown and the curry leaves are fragrant.
7. Pour & Serve: Pour the tempering over the cooked rice-dal mixture. Mix well and serve hot!

Expert Tips

• Don’t overcook the vegetables: You want them to retain some texture.
• Adjust the water: If the sambar is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go: Adjust the salt and tamarind paste to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sambar: This recipe is already naturally vegan! Just ensure your tamarind paste doesn’t have any added ingredients.
• Gluten-Free Sambar: This recipe is also gluten-free.
• Spice Level Adjustments: If you like it spicier, add more red chilli powder or a few green chillies to the pressure cooker. My friend, Priya, always adds a pinch of cayenne pepper!
• Festival Adaptations: During Pongal or Onam, I sometimes add a little bit of coconut milk to the sambar for extra richness.

Serving Suggestions

Sambar is incredibly versatile! Here are a few ways to enjoy it:

• With a steaming bowl of rice.
• Alongside crispy papad or potato chips.
• As part of a South Indian thali (platter).
• With idli or dosa for a complete breakfast.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

Let’s answer some common questions:

1. What type of rice is best for Sambar?
Any short-grain rice will work well, like Sona Masoori or Ponni rice.

2. Can I make Sambar without a pressure cooker?
Yes, you can! It will take longer, but you can cook the dal and rice in a pot on the stovetop until soft.

3. How do I adjust the tamarind paste to my preferred sourness?
Start with 2 tablespoons and add more, a little at a time, until you reach your desired level of tanginess.

4. What vegetables are traditionally used in Sambar?
Drumsticks, pumpkin, eggplant, okra, and radish are all common choices. Feel free to substitute with your favourites!

5. How can I store leftover Sambar and reheat it properly?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

6. What is the role of Asafoetida (Hing) in Sambar?
Asafoetida adds a unique, savoury flavour and aids in digestion. It’s a little goes a long way!

Enjoy making this sambar – I hope it brings a little bit of Indian sunshine to your kitchen! Let me know how it turns out in the comments below. Happy cooking!