Ingredients
– 1 cup split pigeon peas (toor or arhar dal), washed and drained
– ½ tsp ground turmeric
– Kosher salt, to taste
– 2 tbsp ghee or vegetable oil, or a combination
– 1 tsp mustard seeds
– 2–3 stems curry leaves (approximately 20 leaves)
– Small pinch of asafetida (hing), optional
– 1 medium red onion or 3–4 shallots, sliced
– 1 tbsp sambar masala
– 1 cup canned whole peeled tomatoes, hand-crushed
– 3 cups mixed vegetables (okra, eggplant, sweet potato, pumpkin, or zucchini), cut into 1-inch cubes
– ½ cup drumstick (moringa) pods, fresh or frozen, optional
– 1½ tsp tamarind paste
– 4 cups water, divided
Instructions
1. Cook the Lentils: Add the washed lentils, 3 cups water, turmeric, and 1 teaspoon salt to a 6-quart Instant Pot. Secure the lid and pressure cook on normal pressure for 5 minutes.
2. Prepare the Spices: While the lentils cook, heat ghee or oil in a skillet over medium-high heat. Add mustard seeds and allow them to crackle. Stir in curry leaves and asafetida, cooking for about 15 seconds until fragrant. Reserve half the curry leaves for garnish.
3. Sauté the Aromatics: Add sliced onions and cook for approximately 2 minutes until slightly softened. Stir in sambar masala and ½ teaspoon salt, cooking for 1–3 minutes. Add crushed tomatoes and simmer for 4 minutes.
4. Combine the Ingredients: Carefully quick-release the pressure from the Instant Pot according to the manufacturer’s instructions. Once safe to open, whisk or blend the lentils until smooth. Add the onion-tomato mixture, chopped vegetables, optional drumstick pods, tamarind paste, ¼ teaspoon salt, and remaining 1 cup water. Stir well.
5. Pressure Cook: Secure the lid and cook on low pressure for 6 minutes. Once finished, carefully quick-release the pressure and stir to combine.
6. Adjust & Serve: The sambar should have a consistency similar to tomato soup. If too thick, add a little water. If too thin, simmer using the sauté setting until it reaches your desired consistency. Adjust salt to taste, garnish with reserved curry leaves, and serve hot.
Tips & Serving Suggestions
– Vegetable Options: Zucchini and sweet potato work especially well, adding a delicious balance of texture and natural sweetness.
– Drumstick Pods: Also known as moringa pods, these are optional but add traditional flavor. Enjoy the tender flesh and seeds inside, discarding the tough outer skin.
– Serving Ideas: Pair with steamed basmati rice, dosa, idli, or enjoy as a hearty soup.
– Make Ahead: Store in the refrigerator for 3–4 days. Add a splash of water when reheating if needed.
– Cooking Note: Instant Pot settings may vary by model. Always follow the manufacturer’s pressure-release instructions.