Step 1

Start the instant pot in sauté mode and heat oil in it. Add all the tempering ingredients.

Step 2

When the mustard seeds start to splutter, add the chopped onions and sauté for 2 minutes.

Step 3

Add the chopped tomatoes, sambar powder and salt. Sauté for another 2 minutes.

Step 4

Add all the vegetables, toor dal and water to the instant pot. Change the instant pot setting to manual or pressure cook mode for 8 minutes at high pressure with vent in sealing position. (Note: you can also follow the pot-in-pot method mentioned in notes)

Step 5

When the instant pot beeps, let the pressure release naturally. Stir in the tamarind paste. Stir the sambar so it is mixed well.

Step 6

Garnish with cilantro and sambar is ready to be served.

Step 7

Follow the same steps as above in a stovetop pressure cooker. Cook on medium-high heat for 3 whistles, then turn off the flame and let the pressure release naturally.

Step 8

Stir in the tamarind paste with the sambar so it is mixed well. Garnish with cilantro and serve.