Pressure Cooker Sambar With Masoor Dal

Recently I shared the traditional arachuvitta sambar recipe, and now it’s time for a quick one-pot pressure cooker sambar recipe with homemade sambar powder and masoor dal.Call it a beginner-friendly or bachelor-friendly recipe, but it’s a perfect sambar for those busy weekdays and mornings. By the way, I have started participating in the monthly blogging marathon, and this week’s theme is “Dishes for each meal,” and I am sharing this sambar as one of the dishes that I make for breakfast. This sambar goes well with rice, idli, dosa, pongal, upma, and other tiffin items.

Masoor dal for sambar?

Typically toor dal is used for preparing sambar. But for this recipe, I have used red lentils/masoor dal. Back in India, I don’t remember using masoor dal for any recipes. After coming to the US, when I found these in the stores, out of curiosity, I bought them and made a simple dal as suggested by my friend. I loved the flavor, and I really liked that it cooks faster even when we cook with tamarind water. So I started making sambar, rasam, and other curries with masoor dal, and that’s how I started making this sambar.

Thick consistency sambar

You all know how I cook and freeze lentils as a part of my meal prep. Recently few of my readers requested me to share freezer-friendly Indian meals. While I regularly freeze pav bhaji, I recently started freezing sambar and other South Indian curries. I prefer to freeze dishes in their semi-solid state than in a liquid state, especially sambar. It’s easy to store and less messy when storing. Also, while thawing, you can add the required amount of water and bring it to your desired consistency

Freezing and thawing sambar

When making this masoor dal sambar, I add the exact measure of liquid required for the lentils so that the sambar is thick, as shown in the picture. I let it cool at that stage and portion it, and freeze in silicone containers or freezer-friendly reusable zip locks. Flatten the sambar in ziplock bags and squeeze out the air as much as possible before sealing it. For this reason, I prefer semi-solid sambar. When you want to use it, take the required portion and either bring it to room temperature or add it to a sauce with one cup of water and simmer it.If you are not planning to freeze, add more water as per your consistency preference.

Frequently asked questions

Let me answer some of the frequently asked questions.

Dietary specification and serving suggestions

This sambar is vegan and nut-free. Use gluten-free asafoetida for a gluten-free version. As I mentioned before, you can serve this sambar with idli, dosa, pongal, and upma. It also goes well with rice. I served this sambar with pongal and chutney this time. This sambar stays well for two days when refrigerated. It thickens as it stays longer, and that’s normal. Reheat and if required, add ¼ to ½ cup of water while reheating. Please refer above for the freezing details.

Watch me make the sambar in pressure cooker.

Now without any further ado, let’s see how to make this sambar.

Masoor dal sambar recipe with step-wise pictures

Heat the pressure cooker and add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and asafoetida, and let the mustard seeds splutter.

Then add the onions and cook until the onions turn soft.

Add all the veggies – tomatoes, zucchini, sweet potatoes, drumsticks, and carrots. Add salt and turmeric powder.

Mix all the veggies and add the tamarind water and sambar powder mixed with ½ cup of water. We mix the sambar powder with water to avoid the lumps. Reduce the heat to low. Add one more cup of water, jaggery, salt, and mix.

Now add the soaked and drained masoor dal.

Mix well and add cilantro. Close the pressure cooker lid and increase the heat to medium, and pressure cook for four whistles.

Let the pressure naturally subside and open the pressure cooker. The sambar will be thick like below.

At this stage, you can let it cool and then portion it. Freeze the portions when they are at room temperature. If not, add one more cup of water, bring it to a gentle boil, and turn off the heat. That’s it; sambar is ready. Serve hot with rice or tiffin items like idli, dosa, pongal, etc.

Recipe notes

This sambar has a thick consistency. You can add extra water as per your consistency preference.If you are not planning to freeze, add entire water before pressure cooking and make the sambar.Adjust salt, sambar powder, and veggies according to your taste.Instead of masoor dal, you can use toor dal or moong dal or a combination of all. I have tried the combination of masoor and toor and masoor, toor and moong. All have come out well.

Explore other masoor dal recipes

Loved this recipe?

If you try this one-pot sambar with masoor dal, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.