Add all the vegetables, toor dal, curry leaves, and water.
Cook "High Pressure” for about 8 minutes.
Do a “Natural release".
Dish out the Sambar and Garnish it with cilantro.
Video
Notes
If you are not making with sambar powder, dry all the spices and ingredients of sambar in heat of the sun but do not burn them. Sambar powder is an easy solution with the same great taste.