Instant Pot Sambhar (Spiced Lentil Soup)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6-7 fresh curry leaves
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 medium-sized onion finely chopped
- 1 tbsp sambhar masala
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 medium-sized tomato finely chopped
- 2 cups toor/yellow lentils
- 4-5 cups water
- 1 tsp tamarind paste
- salt to taste
- a handful of fresh cilantro leaves finely chopped for garnish
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil, mustard seeds, cumin seeds and curry leaves.
- Once they start to sizzle, add in the garlic, ginger and chopped onions. Fry for a few minutes, stirring occasionally, until the onions start to brown.
- Add in the spices and give it a quick mix. Add in chopped tomatoes and let it cook for a couple of minutes until the tomatoes start to soften and pulp.
- Mix in the lentils and water, and let it come to a quick boil.
- Add in the tamarind paste, season with salt and stir well to combine.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 5 minutes, making sure that the valve in on the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir and garnish with cilantro leaves before serving.
Notes
Once the Sambhar is done cooking, if you’d like the consistency on the Dal thinner, then set the Instant Pot to Saute mode, add in some water and let it come to a boil. If you’d like it thicker, then set the Instant-Pot to Saute mode and let it cook down slightly, stirring occasionally to avoid burning.
I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.