Preparation

• Start by soaking a tamarind in ½ cup water.
• Wash the radish and peel it using a vegetable peeler. Discard ½ inch from the top and bottom and slice it into ¼-inch thick slices.
• Wash 1 cup yellow pigeon peas lentils (toor dal) and soak it in water for 20 minutes.

Cook The Lentils

In An Instant Pot

• Drain the toor dal and add them to an instant pot along with 3 cups of water, salt, and turmeric powder. 
• Close the lid and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 12 minutes.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid.

In A Stovetop Pressure Cooker

• Drain toor dal and add them to a pressure cooker along with 4 cups of water, salt, and turmeric powder. 
• Pressure cook for 1 whistle on high heat. Reduce the heat and cook for 12 minutes.
• Remove the pressure cooker from heat and let the pressure release naturally.

Make The Masala

• Meanwhile, the dal is cooking, heat oil in a pan over medium-high heat.
• Once the oil is hot, add mustard seeds, asafetida, curry leaves, and dry red chilies and let them crackle for 5-6 seconds.
• Add onions and cook on medium heat until they turn pinkish (3-4 minutes), stirring frequently.
• Add tomatoes and cook for 2-3 minutes.
• Now add sambar powder and ½ cup of water and cook for 3-4 minutes.

Make The Sambar

• Open the lid of the instant pot (or pressure cooker) and add the masala paste.
• Add sliced radish to the cooker and mix well. 
• Close the lid again and press PRESSURE COOK again. Set the timer for 4 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid.
• Note – If using stove top pressure cook, then cook for 3 whistles on high heat. Remove the cooker from heat and let the pressure release naturally.
• Squeeze the soaked tamarind to take out the pulp and discard the seeds and the fiber if there are any. 
• Add the tamarind water to the sambar and mix well.
• Press the SAUTE button and bring the sambar to a boil and cook for 2-3 minutes.
• Note – If using a stovetop pressure cooker, then bring the sambar to a boil over high heat.
• Check for salt and add more if needed.

Temper The Radish Sambar

• Heat oil in a small pan over medium-high heat.
• Once the oil is hot, add mustard seeds, curry leaves, and asafetida and let them crackle for 4-5 seconds. 
• Pour the tempering over the sambar and mix well. Serve hot.