Instant Pot Pumpkin Sambar

Ingredients

• 1/2 cup toor dal (split pigeon peas) (rinsed and soaked for 30 minutes)
• 2 cups pumpkin (diced into 1 inch pieces)
• 1 tablespoon ghee (Or oil)
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin (jeera) seeds
• 1 stalk curry leaves
• 1 big pinch hing (asafetida)
• 1.5-2 tablespoons sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1-2 tablespoons tamarind extract (Or paste as needed *See Notes)
• 1/4 cup coconut paste ((optional) *See Notes)
• 2 cups water
• salt (adjust to taste)
• 2 tablespoons coriander leaves (to garnish)

Instructions

1. 1

   --- Instant Pot Method: ---

2. 2

   Rinse and soak the toor dal (lentils) in water for at least 30 minutes to fasten the cooking process as pumpkins cook faster than lentils.

3. 3

   Press SAUTE on Instant Pot. Add oil and once it's hot, add mustard seeds, cumin, curry leaves, and asafetida, let it splutter.

4. 4

   Then add diced pumpkin, rinsed and soaked toor dal (lentils), sambar powder, turmeric powder, red chili powder, tamarind extract, salt, coconut paste, and water. Mix well.

5. 5

   Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.

6. 6

   Once the pot beeps, Do a NATURAL PRESSURE RELEASE.

7. 7

   Remove lid away from you, garnish with coriander leaves. Mix well and adjust consistency and spice level. Increase accordingly.

8. 8

   Serve sweet pumpkin sambar with Hot Steamed Rice.