Instant Pot Sambar

1 Cup Toor Dal

Wash and soak toor dal for 15 minutes and drain.

1 Large Gooseberry Size Tamarind
1 Cup Water

Soak tamarind in water for 15 minutes.

1 Tbsp Coconut Oil
1/2 Tsp Black Mustard Seeds

1/4 Tsp Fenugreek Seeds
2 Dry Red Chilies

1/2 Cup Onion, Chopped
1 Serrano Pepper, Chopped into Lengthwise 2 Pieces

1/2 Tsp Turmeric Powder
2 and /2 Tsp Sambar Powder

1 and 1/2 Tsp Salt
1 Cup Tomatoes, Chopped

2 Cups, Vegetables Chopped (Eggplant, Green Bell Pepper, Carrot, Potato, Beans, Okra, Drumstick, White Pumpkin, Yellow Pumpkin, Radish, Green Mango, - DO NOT use more than 2 Cups)

Asafetida
2 Cups Water

Cilantro, Chopped, To Garnish

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

When the oil is hot, add mustard seeds and cook until they start to crackle. 

Add fenugreek seeds and red chilies, cook for few more seconds.

Add onion and serrano pepper. Cook for 5 minutes, stirring frequently.

Add turmeric powder, sambar powder, salt, tomatoes, cook until tomato softens.

Add vegetables and mix well.

Add washed, soaked and drained toor dal, asafetida, tamarind water and water.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, add cilantro and mix well.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve sambar with Rice.

Taste Note: Tastes AWESOME
Serves: 4
Yields: 5 and 1/4 Cups