Sambar is a staple South Indian dish that can be made in many ways. This version of sambar is made with Chow Chow or Chayote, a tasty vegetable with high water content. Pair this sambar with rice, idli, or dosa for a tasty meal.
Instant Pot Chow Chow (Chayote) Sambar 
Place toor dhal in a bowl and rinse with water 
Add water, turmeric powder and oil to the dhal 
Cook on high pressure for 8 minutes 
Release the steam 
Mash the cooked dhal 
Add cubed chayote, shallots and tomatoes 
Add curry leaves, sambar powder and salt 
Mix well 
Cook on high pressure for 5 minutes 
Allow steam to release 
Add urad dhal, mustard seeds, cumin seeds, and asafetida to hot oil 
Add red chilies and curry leaves and pour tempering over sambar
Chow Chow (Chayote) Sambar
Sambar is a staple South Indian dish that can be made in many ways. This version of sambar is made with Chow Chow or Chayote, a tasty vegetable with high water content. Pair this sambar with rice, idli, or dosa for a tasty meal.
Servings: 6
Ingredients
- 1 chow chow (also known as chayote)
- 1 cup shallots (around 6 shallots)
- 1 cup cubed tomato (around 2 medium tomatoes)
- 20 curry leaves
- 1 tbsp sambar powder
- ½ cup toor dhal
- ¼ tsp turmeric powder
- 1½ tbsp oil (for tempering)
- 1 tsp oil (for cooking)
- 1 tsp mustard seeds
- ½ tsp urad dhal
- ¼ tsp cumin seeds
- ⅛ tsp asafetida (also known as hing or perungayam)
- 3 red chilies
- 2½ cup water
- 1 small marble size soaked in ½ cup water
Instructions
- Place toor dhal in an Instant Pot. Rinse thoroughly and drain the water.
- Add 2 cups of water, turmeric, and 1 tsp oil to the pot.
- Close the pot and place the release steam handle in sealing position. Cook on high pressure for 8 minutes.
- In the meantime, peel the chayote and remove the seeds from the center. Cut into cubes and set aside.
- Next, peel and cut the shallots and chop the tomatoes. Set aside.
- Once the dhal is cooked, release the steam by turning the steam release handle to venting position. After the steam has released, the float valve pin will drop down.
- Now, carefully open the instant pot and mash the cooked dhal using a masher.
- Add the cubed chayote, shallots, tomatoes, curry leaves, sambar powder, and salt to the dhal. Mix well and cook on high pressure for 5 minutes.
- Once cooked, release the steam by turning the steam release handle to the venting position. Open the lid once the float valve pin has dropped down.
- Set the Instant Pot to sauté mode for 5 minutes. Add the tamarind extract and let it boil. Adjust salt and spice as needed.
- Add 1½ tbsp oil to a separate pan. Once hot, add urad dhal, mustard seeds, cumin seeds, and asafetida.
- Once the mustard seeds start to crackle, add red chilies and curry leaves to the pan.
- Pour the tempering over the sambar. Serve hot with rice, idli, or dosa.
- See below for additional Sambar varieties
