Put the rice in a steel container.
Wash the rice 3-4 times with cold tap water or until the water runs clear.
Add the required amount of water to the rice and keep it aside.
In a big bowl combine instant sambar masala with water. Mix until
150 gms (or) 1 cup Instant Sambar Powder, 1000ml (or) 4 cups Water
Plug in an Instant pot and press the saute button.
Add oil in the inner steel pot.
1.5 Tablespoons (or) 1 ½ Tablespoons Oil
Once oil is hot, fry mustard, cumin and urad dal for a minute. Let cumin sizzle.
1 Teaspoon Mustard, ½ Teaspoon Cumin, 1 Teaspoon Urad Dal
Now add curry leaves and asafoetida, and fry for half a minute or until aromatic.
Few Curry Leaves, 2 Pinches Asafoetida
Add vegetables and cook for a couple of minutes.
174 gms (or) 1 cup Tomato, 142 gms (or) ¾ cup Carrot, 160 gms (or) 1 cup Eggplant, 133 gms (or) Drumstick
Now add the prepared sambar masala paste, more water and coriander leaves and stir well.
Handful Fresh coriander leaves
Press the cancel button.
Place the trivet and put a steel container of rice with water on the trivet.
Secure the pot with the lid and move the steam release valve to the SEALING position.
Press the PRESSURE COOK/MANUAL button.
Set the timer to 7 minutes at high pressure.
Once the instant pot beeps, let the pressure release naturally for 10 minutes.
After 10 minutes, move the steam release valve to the vent position to release the remaining pressure.
Delicious instant sambar is ready.