KINDLY READ INSTANT POT'S USER MANUEL BEFORE ITS OPERATION !!
Step 1:- Wash and cut vegetable ( carrots ( 2-3 nos ) , brinjal ( 1-2 nos ) , onion, ( 2 nos , big ) tomato ( 2 medium ) , pumpkin ( 1/2 of a medium sized pumpkin ) ) into small cubes , put them in a instant pot pan and add green chillies ( 4-5nos , slitted ) , toor dal ( soaked 1/4 cup ) ,
and add turmeric powder ( 1 teaspoon ) , kashmiri chilli powder ( 2 teaspoon) , tamarind ( a lemon sized ball ) , coriander powder ( 1 1/2 teaspoon ) , salt and water ( 2 1/2 cup) . Combine .
Step 2:- Cook for 16 minutes on high pressure .
And Keep aside.
Step 3:- Heat a pan and splutter mustard seeds ( 2 teaspoons ), cumin seeds ( 1/2 teaspoons ) , and now add red dried chilies ( 5-8 nos ) , curry leaves ( leaves of 5-8 twigs ) .
Step 4 : BRING DOWN THE FALME and add fenugrek powder ( 1/2 teaspoon) , coriander powder ( 1 teaspoon ) and asafetida powder ( 2 pinches ) , saute for few seconds and add step 2 cooked vegetables . COMBINE , and add jaggery / brown sugar ( a small lemon sized / 2-3 table spoons ) and cilantro ( chopped 1 cup ) .
COMBINE and cook for another 4-5 minutes ( On SAUTE MODE ) .
Step 5 :- 'Jes Special' Easy Instant Pot Sambar ready....... Enjoy with steamed rice/ Dosa/ Idly .......:) ...... JA -Mathew-
