InstantPot: Pappu Charu with veggies

Wash, drain and soak 1/2 cup of Masoor Dal and 1/2 cup of Toor Dal in a bowl for 30 minutes. Clean, peel and chop upto 2 cups of Veggies (Bottlegourd, Drumsticks, Carrots, Eggplant) and set aside.

Press 'Saute' on the InstantPot and once hot, add 2 tbsp of Oil. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, 1/2 tsp of Fenugreek Seeds, 4 crushed cloves of Garlic, and saute of 30 seconds. Add a thinly sliced Onion, 3 slit Green chillies, 4-5 Curry Leaves, a pinch of Turmeric Powder and saute until the onions are transparent. Add a finely chopped Tomato and let cook for another 2 minutes. Add the chopped veggies, Salt to taste, a tsp of Red Chilli Powder, 3 cups of Water and cook for 4 minutes. Add the soaked dals, 3 cups of Water and mix well. Close the lid and set the whistle to 'Sealing' mode and pressure cook for 8 minutes.

Do a 'quick release' and open the lid. Add 2 tbsp of Tamarind Paste, a tsp of Sambar Powder (optional) and let it boil on 'Saute' for 2 minutes. Garnish with 1/4 cup of Chopped Coriander Leaves and turn off the InstantPot.

Serve with steamed rice.