Instant Pot Sambar with Quinoa

1 Cup Toor Dal

Overnight soak toor dal.

1 and 1/3 cup quinoa

Soak quinoa along with toor dal for an hour.

1 Large Gooseberry Size Tamarind
1 Cup Water

Soak tamarind in water for 15 minutes and make tamarind water.

1 Tbsp Coconut Oil (1 tsp)
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 (didn't have it, so didn't add it)

1/2 Tsp Turmeric Powder
2 and /2 Tsp Sambar Powder (1 tbsp)

1 and 1/2 Tsp Salt (2 tsp)
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) (1 Italian eggplant, 10 baby potatoes and 1 carrot, def more than 2 cups for sure)

Asafetida
2 Cups Water (4 cups)

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.

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