Made using pumpkin, and homemade sambar masala powder, this Instant Pot Pumpkin Sambar is flavourful, and delicious, and is perfect as a stew for those cold autumn evenings.

Instant Pot Pumpkin Sambar served in a small kadai. Seen in the backgroudn is pumpkin and some red rice. — Instant Pot Pumpkin Sambar

What is Sambar?

Sambar is a lentil-based vegetable stew. Typically made using pigeon pea (tur dal) lentil along with tamarind, jaggery, and a few spices. A very popular South Indian stew and is enjoyed along with rice or Idli and Dosa.

What is Sambar made of?

There are many versions of sambar in different states of India. Generally made using different vegetables and lentils. A few coastal regions do even add coconut. Onion and garlic are added in a few and skipped in some communities.

Vegetables one can use in Sambar

I used to know sambar only as drumstick sambar as that was what my mom used to make or served in restaurants. Now that I know that sambar can have so many different vegetables in it.

One can add okra, carrot, potatoes, pumpkin, etc. Pumpkin sam, Pearl onion sambar , Raw Mango, chow chow sambar and methi leaves sambar are again very common.

I do not make sambar much, but when we make we try to use the local and the vegetables available during that time ir ky garden harvest .This time I had my fresh garden Pumpkin Uchiki Kuri i.e. the Red Kuri Squash ready. I decided to use this fresh harvest along with my fresh tomato harvest to make this delicious sambar.

Recipes with Pumpkin Uchiki Kuri

Have you seen my healthy Pumpkin Chickpea and Kale curry made with Pumpkin Uchiki Kuri and how to preserve your garden harvest, i.e. making pumpkin puree using Instant Pot and preserving a batch?

Squash chickpea vegan Curry served in a white bowl, seen in the background is pumpkin and some fall leaves. — **Pumpkin Chickpea Kale Curry**

Pumpkin puree in a dark brown bowl and a glass bowl, with some pumpkin seen in background and some autumn leaves. — **Pumpkin Chickpea Kale Curry**

Homemade sambar Recipe

This sambar is my recipe, which I like to cook for my family. I am not saying it is authentic or traditional regional sambar, but our version of making this delicious lentil and vegetable stew. I like to use my fresh homemade sambar masala powder for this sambar. Yes, sambar without sambar masala powder is not complete.

I like to make this sambar in Instant Pot as this is quick and easy. All I do is add all the ingredients in the instant pot and pressure cook for 20 minutes. No babysitting and you have one delicious stew ready in no time.

Recipe process of Instant Pot Pumpkin Sambar

The recipe is quite simple. I first make a tempering of mustard seeds, cumin seeds, and curry leaves. I sometimes add onion and at times skip it. Tomatoes along with chilies are added and the masala is cooked until done.

Then the veggies are added. So this time I am adding pumpkin along with soaked lentils, tamarind pulp, salt, sambar masala powder, and water. Everything is mixed together and then pressure-cooked for 20-25 minutes. Once sambar is cooked jaggery is added and the consistency is adjusted.

Serve it with rice , roti or Idli. Last time I enjoyed it with some red rice.

Instant Pot Pumpkin Sambar

Instant Pot Pumpkin Sambar is a flavourful stew made using pumpkin, lentils, and a few spices, and is perfect for cold autumn.

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Course: Main Course

Cuisine: Indian, South Indian

Keyword: Fall / Autumn Recipes, Garden Harvest Recipes, Instant Pot Recipes, Legumes / Beans / Pulses, Vegetables

Prep Time: 10

Cook Time: 30

Servings: people

Author: Renu Agrawal-Dongre

Equipment

Ingredients

1.5-2 cup chopped Pumpkin
½ Cup rinsed Toor Dal Pigeon Pea
1 large size ½ Cup chopped tomato
1 small ¼ cup onion (Optional)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 tablespoon oil
2-3 green chilis chopped
½ teaspoon turmeric powder
1 tablespoon sambar powder as per taste
1- inch Tamarind soaked in ½ cup lukewarm water
Salt
2-3 cup water
¼ cup chopped coriander
¼ teaspoon asafetida
1 tablespoon Jaggery
8-10 Curry Leaves

Instructions

Prep-work

Clean and rinse the dal for 2-3 times.
½ Cup rinsed Toor Dal
Soak the dal for at least 30 minutes.
Chop the tomatoes and keep them aside.
1 large size
Chop the pumpkin and keep it aside.
1.5-2 cup chopped Pumpkin
Soak the tamarind pulp and keep it aside for atleast 15 minutes

Cooking of Pumpkin Sambar in Instant Pot

Switch on the Instant Pot to saute mode for 20 minutes.
Add oil to the inner vessel of the pot.
1 tablespoon oil
Add asafoetida, cumin seeds, mustard seeds, and curry leaves.
½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon asafetida, 8-10 Curry Leaves
Once seeds crackle add onion and green chili if using.
1 small, 2-3 green chilis chopped
Once the onions are translucent, add turmeric powder, tomatoes, and a little salt.
1 large size, ½ teaspoon turmeric powder, Salt
Cook this for 3-4 minutes until the mixture starts releasing oil or is done.
Now add the chopped pumpkin and cook again for 2-3 minutes until the masala is well coated.
1.5-2 cup chopped Pumpkin
Add soaked toor dal, sambar powder, chopped coriander, tamarind pulp, and salt.
½ Cup rinsed Toor Dal, 1 tablespoon sambar powder, 1- inch Tamarind soaked in ½ cup lukewarm water, ¼ cup chopped coriander
Add water and mix everything.
2-3 cup water
Cancel the saute mode and close the lid.
Pressure cooker on high for 20 minutes. (For me the toor dal takes more time to cook and hence I pressure cook for 20 minutes.)
Once done, let the pressure release naturally. Once the pin is dropped open the lid.
If required use a masher or a whisk in the cooked sambar so that the lentils and pumpkins get mixed together.
Add jaggery, mix again, and cook it for 2-3 minutes on saute mode.
1 tablespoon Jaggery
If required add water and adjust the consistency.
Serve it hot along with rice, Idli, or Dosa or just enjoy it as a stew.

Stove top Pressure Cooker method

Switch on the stove and put on the pressure cooker without the lid.
Add asafoetida, cumin seeds, mustard seeds, and curry leaves.
Once seeds crackle add onion and green chili if using.
Once the onions are translucent, add turmeric powder, tomatoes, and a little salt.
Cook this for 3-4 minutes until the mixture starts releasing oil or is done.
Now add the chopped pumpkin and cook again for 2-3 minutes until the masala is well coated.
Add soaked lentils, sambar powder, chopped coriander, tamarind pulp, and salt.
Add water and mix everything.
Close the lid and cook it for 3-4 whistles or according to your pressure cooker settings. (Sometimes the dal/lentil takes a bit longer to cook.)
Once done let the pressure release naturally.
Open the lid.
If required use a masher or a whisk in the cooked sambar so that the lentils and pumpkins get mixed together.
Add jaggery, mix again, and cook it for 2-3 minutes.
If required add water and adjust the consistency.

Open Pot Method

On a medium stove, add oil, in a heavy bottom pot.
Once hot, Add asafoetida, cumin seeds, mustard seeds, and curry leaves.
Once seeds crackle add onion and green chili if using.
Once the onions are translucent, add turmeric powder, tomatoes, and a little salt.
Cook this for 3-4 minutes until the mixture starts releasing oil or is done.
Now add the chopped pumpkin and cook again for 2-3 minutes until the masala is well coated.
Add soaked lentils, sambar powder, chopped coriander, tamarind pulp, and salt.
Add water and mix everything.
Cover and let the mixture come to a boil.
Once it starts boiling reduce the stove to slow and let it cook until the dal is soft.
This will take around 30-40 minutes. (Sometimes the dal/lentil takes a bit longer to cook.)
The dal/lentil is done when it is easily pressed against the back of your spoon or when you press it with your fingers.
If not done, let it cook again for a few minutes until done.
The veggies should be done, by this time, but one can always check it by pressing it or piercing a knife or a spoon. They should slide easily.
If required use a masher or a whisk in the cooked sambar so that the lentils and pumpkins get mixed together.
Once dal is done, add jaggery, mix again, and cook it for 2-3 minutes.
If required add water and adjust the consistency.
Once done, let it rest for 10-15 minutes for the flavors to infuse.
Serve warm.

Notes

Standard US-size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip it completely or opt for Gluten Free Asafoetida (Hing)
1/2 Cup of dried lentils will make 1 cup of soaked.
One can make this in a stovetop pressure cooker too.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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