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Instant Pot Pumpkin Sambar served in a small kadai/wok. Seen in the background is pumpkin and 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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people

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
    Tamarind Pulp in a bowl.

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
    Tempering of cumin seeds, mustard seeds and 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
    Tomatoes added to oil and onion in Instant pot.
  • Cook this for 3-4 minutes until the mixture starts releasing oil or is done.
    Cooked tomato and onion mixture.
  • Now add the chopped pumpkin and cook again for 2-3 minutes until the masala is well coated.
    1.5-2 cup chopped Pumpkin
    Pumpkin added to mixture
  • 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
    Dal and Pumpkin added to mixture.
  • Add water and mix everything.
    2-3 cup water
    Water added and sambar ready to be cooked.
  • 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
    Adding of Jaggery in sambar.
  • 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.