1.In Kerala, they use coconut oil for making sambar, but using ghee or clarified butter is an excellent option too. 2. Take care that the vegetables are not over cooked. 3. I have given the spice ingredients for making an instant sambar, but if you have extra time, making sambar powder is well worth the effort. You can find the recipe for the sambar mix in the Recipes Category under the heading 'Spices' on my website https://relishdelish.ca/ 4. Instant Pot Method: Step 1 Wash a cup lentils and add it to the Instant Pot, along with 1/2 a tsp. turmeric, finely chopped tomatoes and about 3 cups water. Close the lid and set it to Pressure Cook mode for 15 minutes. Step 2 After 15 minutes, turn off the IP, release the pressure completely and open the lid. Step 3 Now change the setting to Saute mode and add in the vegetables and a little more water. Add salt to taste, and let the vegetables cook for about 10 to 15 minutes or until the vegetables are tender but not fully cooked. Step 4 Now add in the about 2 to 3 tbsp. of sambar powder and 2 tsp. tamarind paste. Let it be on saute mode about 5 to 10 minutes until vegetables are fully cooked. Step 5 Meanwhile, for the tempering, heat about 1 or 2 tbsp. ghee/oil in small pan. When the ghee is hot, add in the red chilli, mustard seeds. Once the seeds splutter, add in the finely chopped shallots/onion and the curry leaves. Let the onions turn a golden brown, then add in the asafoetida. Turn off the gas. Step 6 Transfer the tempering into the simmering sambar and give it a good mix. Step 7 Turn off Instant Pot and garnish the sambar with finely chopped cilantro. Instant Pot Sambar is ready to be served.