Idli Sambar is a South Indian delicacy, specifically a savory rice cake with a lentil and tamarind based stew). Because of its deliciousness and nutritional value, it has become more and more popular all over the world. This dish is high in protein and fiber, and low in calories and fat. Besides tasting flavorful and delicious, it is also Vegan and Gluten-free (added bonuses).
As a caveat, I am North Indian, and understand this may not be the traditional way to make Idli Sambar, but I have made it for South Indian friends who say “it’s the real deal.”
Without using any spice or salt, this is easily a baby friendly recipe. You can add these after you take out a portion for your little one, and it taste just as delicious. I would make sure to include the tamarind chutney in your little one’s so it isn’t too bland. This recipe is GREAT for those end of the week days when you open the fridge, and see your vegetables getting bad and are not sure what to make with them.
I hope you enjoy my version of Idli and Instant Pot Sambar. Please let me know your thoughts, comments, and questions below!
Idli & Instant Pot Sambar:
Serving size- 4
Prep time- 5 minutes
Cook time- 25 minutes
Total time- 30 minutes
Tools you will need:
-Idli Maker
-Large pot with lid
Idlis:
-I use the Gits Rava Idli Mix and follow directions to the T. It’s the fastest and easiest way I can make with these with a toddler screaming at me. I can get the recipe from my mom if more people want to know how to make it from scratch.
-1/4 cup of chopped cilantro
Sambar:
-1 cup of Split Pigeon Pea (toor daal), wash thoroughly; no need to soak
-1/2 white onion, finely chopped
-1 tbsp oil
-2 medium tomatoes (I blend this in the blender to get a smoother consistently)
-4 tsp Shaan Madras Sambar Powder (any brand will do)
-3 cups water
-2 tbsp Tamarind chutney
-Cilantro to garnish
-1 tsp chaat masala
-Salt to taste
-1 tsp Rye (mustard) seeds
-10-12 curry leaves
-1 pinch of Asafoetida (hing)
-1 tsp of ginger finely chopped
-2 dry red chilies
-Any veggies your heart desires (I used carrots, zucchini, broccoli, baby tomatoes, and potatoes)
Directions:
-Cook the idlis according to package instructions
-While idlis are steaming, peel and chop all vegetables
-Turn Instant Pot “IP” on sauté mode
-Once oil is hot, add mustard seeds, curry leaves, hing, ginger, and dry chilies
-When mustard seeds began to sputter, add onions and sauté for 2 minutes until golden brown
-Add blended tomatoes, salt, and Sambar powder, cook for another 2 minutes until fragrant
-Add all the chopped vegetables and toor daal. Change from sauté to High pressure cook mode for 8 minutes. The vent should be in the sealing position
-After the pressure is released, add chaat masala and tamarind chutney. Check for salt
-Garnish with cilantro
Regular Pressure Cooker:
-Follow same steps, wait for 2 whistles and wait for steam to release naturally
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