Pressure Cooker Sambar (Indian Lentil Curry) Recipe

Name: Pressure Cooker Sambar (Indian Lentil Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups water, divided; 1 cup yellow lentils (tur daal); 1 cup chopped eggplant; 1 teaspoon turmeric powder; salt to taste; 1 tablespoon tamarind paste; 2 teaspoons ground red chile powder; 1 teaspoon vegetable oil, or as needed; 1 whole dried red chile; 4 curry leaves, or more to taste; 1 teaspoon whole cumin seeds; 1 teaspoon mustard seeds; 1 pinch asafoetida powder

Servings: persons

6 1/2 cups water, divided
1 cup yellow lentils (tur daal)
1 cup chopped eggplant
1 teaspoon turmeric powder
salt to taste
1 tablespoon tamarind paste
2 teaspoons ground red chile powder
1 teaspoon vegetable oil, or as needed
1 whole dried red chile
4 curry leaves, or more to taste
1 teaspoon whole cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida powder

1
Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2
Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3
Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 1/2 cups water, divided, 1 cup yellow lentils (tur daal), 1 cup chopped eggplant, 1 teaspoon turmeric powder, and more.

Yes, Pressure Cooker Sambar (Indian Lentil Curry) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Sambar (Indian Lentil Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions