Cooker / Instapot sambar

Ingredients

To pressure cook

1/2 cup.  -  tur dal
2 nos.     -  chopped medium size onion
2 nos.     -  chopped tomatoes
10 nos.   -  chopped small purple radish
1 no.       -  chopped medium size carrot
1 no.       -  chopped  green capsicum
1/4 tsp.   - turmeric powder

To grind

2 tsp.      -  coriander seeds
3/4 tsp.   -  channa dal
1/4 tsp.   -  fenugreek seeds
1/4 tsp or small piece - Asafoetida
3 to 5 red chillies
1 tsp - sesame oil
3 tbs - shredded coconut
Gooseberry size tamarind

For tempering

1 tbs.   -  sesame oil
1 tsp.  -  mustard seeds
Coriander and curry leaves

Salt to taste

1.  In a pressure cooker add the the items under tempering.   First add oil.  When the oil is hot add mustard seeds. When it splutters add chopped coriander and curry leaves saute for few seconds and remove it in a separate small bowl.

2. In the same pressure cooker add all items under to grind except coconut and tamarind.  Saute till the dal becomes golden brown and then add tamarind saute for few seconds till the tamarind becomes soft.  Now remove verything from the cooker and leave it on a plate till it cools.  Now add them to mixie jar along with coconut grind to a coarse paste adding little water.

3. In the same pressure cooker add the ingredients under 'to pressure cook' .  Add 2 1/2 cups of water and pressure cook for 4 to 5 whistles.

4.  When the pressure releases naturally add the ground paste and tempering and salt.  Add some water if necessary to bring it to right consistency.  Bring it to boil for a mi ute and switch off the stove.

Note: the same sambar can be done in instapot. The timing may be set to 8 mts.