Set your Instant pot in saute mode. When the IP is hot, add the oil. And after 20 to 30 seconds, add the mustard seeds, fenugreek seeds, and asafoetida.
Let the mustard seeds splutter, and add the curry leaves and shallots—Cook for a couple of minutes.
Then add all the veggies and mix well.
At this stage, add the turmeric powder, salt, sambar powder, tamarind extract, and two cups of water and mix well.
Now add the jaggery, if using, and add the rinsed and drained toor dal and mix well. Check for salt and spice and adjust accordingly.
Turn off the Instant Pot and close it. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the sambar in manual/high-pressure mode for 10 minutes at high pressure, and after the cooking is done, naturally release the pressure.
Then carefully open the Instant Pot. Set it in saute mode. If you need thick consistency, mix 2 tsp of rice flour in ½ cup of water and add it to the sambar. You can skip the slurry and directly add cilantro. Add cilantro and let it simmer for a couple of minutes or until the sambar thickens. Turn off the IP.
That's it. Yummy and easy sambar is ready.
Video
Notes
Instead of adding all the veggies, you can add anyone veggie or add onion and prepare onion sambar.
Adjust the salt and spice as per your preference.
Jaggery is entirely optional.
If you prefer thin consistency, ignore the rice flour mix.