Vegetable Sambar (South Indian Lentil Soup)

Ingredients

• 30 ml (2 tablespoons)oil
• 1.25 ml (1/4 teaspoon)black mustard seeds
• 0.6 ml (1/8 teaspoon)asafoetida (hing)
• 15curry leaves
• 1 smallyellow onion, thinly sliced
• 15 ml (1 tablespoon)minced garlic
• 1plum tomato, diced
• 1carrot, peeled and sliced
• 300 g (2 cups)bottle gourd, peeled and cut into 2.5 cm (1-inch) cubes
• 12frozen drumstick beans
• 100 g (1/2 cup)toor dal, rinsed
• 1.25 ml (1/4 teaspoon)ground turmeric
• 15–45 ml (1–3 tablespoons)sambar powder
• 10 ml (2 teaspoons), plus more to tastekosher salt
• 950 ml (4 cups)water
• 15 ml (1 tablespoon)tamarind paste
• 15 g (1/4 cup)chopped coriander

Instructions

1. 1

   Sauté the aromatics

   Set the Instant Pot to Sauté (More) and heat the oil. Add the mustard seeds and cook until they begin to pop. Stir in the asafoetida, curry leaves, onion and garlic, then sauté for 2 minutes.

2. 2

   Add vegetables and dal

   Add the tomato, carrot, bottle gourd and drumstick beans, along with the turmeric, salt and sambar powder. Mix well, add the rinsed toor dal and water, and stir briefly.

3. 3

   Pressure cook

   Close the Instant Pot and set the steam release handle to Sealing. Pressure Cook on High for 8 minutes, then allow the pressure to release naturally before opening the pot. Stir the dal well, mashing it with the back of a spoon.

4. 4

   Finish and serve

   Stir in the tamarind paste, adding water if needed to reach your preferred consistency; the sambar will thicken as it cools. Adjust the salt and sambar powder to taste. Select Sauté (More) and bring the sambar to a full boil, then press Cancel. Garnish with coriander and serve hot.

What is vegetable sambar?

Sambar is a South Indian lentil soup or stew, commonly served alongside rice and snacks such as idli, dosa and vada. Tamarind gives it a distinctive tang, while vegetables and a spice blend make it savoury and aromatic.

This version combines toor dal with bottle gourd, carrot, tomato and drumstick beans. The Instant Pot softens the lentils and vegetables together, and mashing some of the dal gives the broth body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 5g protein, 23g carbs, 8g fat.

The toor dal and vegetables provide most of the carbohydrates, while the oil contributes most of the fat; the dal is also the main source of protein. Serve it with a modest portion of rice or idli and add extra non-starchy vegetables to balance the plate.

Build the flavour base

Mustard seeds: let them pop in the hot oil before adding the other aromatics, so their flavour infuses the oil.

Curry leaves and asafoetida: these go in with the onion and garlic for a brief sauté. Keep the heat at Sauté rather than letting the garlic brown too much.

Choose the vegetables

Bottle gourd: peel it and cut it into even 2.5 cm cubes so the pieces cook at a similar rate.

Drumstick beans: use them frozen as listed; there is no need to thaw them first. The carrot and tomato add colour and contrast to the softer gourd and dal.

Get the consistency right

After pressure cooking, stir thoroughly and press some of the dal against the side of the pot with the back of a spoon. This thickens the soup without needing to blend it.

Add water a little at a time if the sambar seems too thick. It will continue to thicken as it cools, so leave it slightly looser than your intended serving consistency.

Balance the spices and tamarind

Sambar powder: start with an amount in the recipe’s 1–3 tablespoon range that suits your preferred spice level, then adjust after cooking.

Tamarind: stir it in after pressure cooking, then taste and adjust the salt and sambar powder. Boiling the finished sambar briefly helps bring the flavours together.

How to serve it

Serve the sambar hot with rice for a simple meal, or alongside idli, dosa or vada. Its tangy, spiced broth also works well spooned over a plain grain or used as a dip for savoury snacks.

If serving with rice, keep the rice separate until the meal so it does not absorb the soup as it sits.

Recipe notes & tips

• Rinse the toor dal before adding it to the pot.
• Cut the bottle gourd and carrot into evenly sized pieces for more even cooking.
• Wait for the mustard seeds to start popping before adding the curry leaves and other aromatics.
• Mash only some of the dal if you want the vegetables to remain distinct.
• Taste after adding the tamarind, since its sharpness can change how much salt and sambar powder you want.

Variations

• Adjust the heat: use the lower end of the sambar powder range for a milder pot.
• Change the vegetables: swap in other vegetables you have while keeping the total amount similar.
• Make it thinner: stir in additional water after pressure cooking to suit your serving style.
• Serve with rice: pair the soup with cooked rice for a more substantial meal.
• Add extra tang: increase the tamarind paste slightly, tasting as you go.

Common mistakes to avoid

• Adding tamarind too early: stir it in after pressure cooking, as directed.
• Skipping the final taste: adjust salt and sambar powder after the tamarind is mixed in.
• Over-mashing: press only some of the dal if you want to keep texture in the soup.
• Adding too little water: loosen the sambar after cooking if it is thicker than you like.
• Serving it too thick: remember that it thickens further as it cools.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the hob or in the microwave, adding a splash of water if the sambar has thickened.

Frequently asked questions