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Start the Instant Pot in sauté mode and heat oil in it. Add all the tempering ingredients.
When the mustard seeds start to splutter, add the chopped onions and sauté for 2 minutes.
Add the chopped tomatoes, sambar powder, and salt. Sauté for another 2 minutes.
Add all the vegetables, toor dal, and water to the instant pot.
Change the Instant Pot setting to pressure cook mode for 12 minutes at high pressure with the vent in sealing position.
When the instant pot beeps, let the pressure release naturally.
Stir in the tamarind paste. Stir the sambar so it is mixed well.
Garnish with cilantro, and the sambar is ready to be served.
Follow the same steps as above in a stovetop pressure cooker. Cook on medium-high heat for 3 whistles, then turn off the flame and let the pressure release naturally.
Stir in the tamarind paste with the sambar so it is mixed well. Garnish with cilantro and serve.