Place the oil in the Instant Pot and select“Sauté”. Then add the mustard seeds,curry leaves, green chili andginger and cook for about 1 minute, stirring continuously.
Add the onion and cook for 2 minutes, stirring frequently.
Add the tomatoes, sambar powder and salt andcook for 2 minutes, stirring frequently.
Press “Cancel” and sir in the split pigeon pea, vegetables and water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 8 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and stir in the tamarind paste until well combined.
Serve hot with the garnishing of cilantro.