Keep all ingredients ready. Wash and Soak ½ cup moong dhal and ½ cup toor dhal (measurement using rice cup measure) for 30 minutes. Drain and keep aside.
I am using thalipu vadagam in this recipe. This is a south Indian sun-dried instant seasoning ball. You may use mustard seeds, red chilis and fenugreek seeds instead
Turn IP to sauté mode. Once it is hot, add 2-3 tsp oil.
Temper with 1 tsp mustard seeds, 2 red chilis and 1/2 tsp fenugreek seeds. I am using thalipu vadagam for this recipe (refer notes)
Now add 1 small onion chopped, 1 small tomato chopped and 3/4 cup vegetable of your choice. Butternut squash is being used in this recipe.
Add 1/4 tsp Turmeric, 1 tbsp Sambar powder, few pinches of asafetida, 1 tsp chili powder. Sauté
Add half cup water to deglaze the IP. This is important to ensure the sambar doesn’t burn when pressure cooking.
Add required salt and mix well
Now add the soaked dhal.
Add 3.5 to 4 cups water .
Mix in 1.5 tsp tamarind paste
Turn off Sauté mode.
Pressure/Manual cook at high pressure for 12 minutes.
Let pressure release naturally
Open the lid. Mix and check consistency. Add more water if sambhar is thick. I have noticed that sambhar tends to be thicker when made in IP.