Instant Pot Pumpkin Sambar

Ingredients

• ½ cup toor dal (split pigeon peas) rinsed and soaked for 30 minutes
• 2 cups pumpkin diced into 1 inch pieces
• 1 tablespoon ghee Or oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin (jeera) seeds
• 1 stalk curry leaves
• 1 big pinch hing (asafetida)
• 1.5-2 tablespoons sambar powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1-2 tablespoons tamarind extract Or paste as needed *See Notes
• ¼ cup coconut paste (optional) *See Notes
• 2 cups water
• salt adjust to taste
• 2 tablespoons coriander leaves to garnish

Steps

Instant Pot Method:

1. Rinse the toor dal and soak in water for at least 30 minutes to speed its cooking, since pumpkin cooks faster than the lentils.
2. Choose SAUTE on the Instant Pot and add oil. Once hot, put in the mustard seeds, cumin, curry leaves and asafetida, letting them splutter.
3. Add the diced pumpkin, rinsed soaked toor dal, sambar powder, turmeric, red chili powder, tamarind extract, salt, coconut paste and water, then mix thoroughly.
4. Close the Instant Pot and put the pressure valve in Sealing. Set High Pressure for 8 minutes.
5. After the beep, allow a NATURAL PRESSURE RELEASE.
6. Lift the lid away from you and garnish with coriander leaves. Mix well, adjust the consistency and spice level, and increase accordingly.
7. Serve the sweet pumpkin sambar alongside hot steamed rice.