South Indian Pressure-Cooker Vegetable Toor Dal Sambar (4 Servings)

Rinse dal several times. Place in a pressure cooker with 360 mL water, 1/4 tsp turmeric and 1 tsp oil; cook per manufacturer guidance for around five whistles or until fully tender.

After pressure naturally releases completely, open the lid and mash the cooked dal until smooth.

Cut onion, tomato, carrot, green beans, potato, moringa and eggplant into bite-size pieces.

Add the chopped vegetables, 6 curry leaves, green chili and 600 mL water to the dal; bring to a boil.

Stir in 120 mL tamarind extract, 2 tbsp sambar powder, 1/2 tsp turmeric, 1 tsp jaggery and 1 tsp salt.

Close the pressure cooker following its manual; cook for about one whistle. Let pressure release naturally and completely before opening; check vegetables are fully tender.

Heat remaining 2 tsp oil in a small pan. Fry mustard seeds, urad dal and dried chilies; add 6 curry leaves and hing until fragrant, watching for splattering oil.

Pour the tempering into the hot vegetable-dal stew, stir and simmer for 1–2 minutes. Serve warm with cooked rice or idli.