Sambar in instant pot

Ingredients:

Toor dal-1 cup
Onion-1 medium
Tomatoes-2 medium
Sweet potato (purple)-1 big
Tamarind-lemon size
Jaggery-1'' cube
Salt-to taste
Green chillies-3 big
Sambhar powder-2 tbsp or to taste
Curry leaves-10
Hing-1/2 tsp
Turmeric-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Oil-2 tsp

Method:

1. Pressure cook dal with 3 cups of water for 15 min in instant pot pressure cook high setting. Mash properly and keep it aside.
2. While the dal cooks, cut all the vegetables. You can add whatever vegetables you like.
3. Take tamarind in a bowl, add water to cover it and microwave for 2 min. Let it cool before you extract juice of it. You can also use tamarind paste but the taste may be a little different.
4. Remove dal and transfer it to a bowl. In instant pot saute setting, add oil. After the oil heats up, add cumin and mustard seeds followed by  hing, turmeric, chopped green chillies and curry leaves. Cook for 30 sec.
5. Add onions and tomatoes. Cook for a minute.
6. Add sweet potatoes and other veggies if u are using. Mix well.
7. Now add salt, red chilly powder or paprika if using, sambhar powder, jaggery and cook for a minute. Add tamarind juice, mix properly and stir it for 2 min.
8. Transfer the mashed dal and mix properly. Add enough water so as to make it thin (roughly 3-4 cups water).
9. Adjust for salt and other spices and cook for 10 min in instant pot pressure cook high setting.
10. Sambhar is ready and you can serve it with rice, idlis, dosa etc.

Poha dosa

Ingredients:

Sona masoori rice- 1 cup
Thin poha- 1 cup
Urad dal-1/4 cup
Thick yogurt- 3/4 cup
Methi seeds-1/4 tsp
Salt and sugar- add pinch to dosa batter while making dosas
Oil- to make dosas

Method:

1. Soak urad dal, rice and methi seeds overnight.
2. Rinse well and blend soaked stuff with yogurt, poha and enough water. Make sure poha is soft before you blend.
3. Ferment for 12 hr in instant pot at yogurt setting.
4. Store batter in the fridge.
5. While making dosas, add more water to make it dosa consistency and add a pinch of salt and sugar.
6. Make dosas and serve hot with sambhar.

Dal makhani

Ingredients:

For pressure cooking:

Black whole urad dal-3/4 cup
Rajma-1/4 cup
Chana dal-1/4 cup
Garlic cloves-3
Green chillies-3
Water-4 cups
Salt-1 tsp
Paprika-1 tsp
Pepper powder-1 tsp
Kitchen king masala-1 tsp
Ginger powder-1 tsp
Ghee-2 tsp

Tadka:

Ghee-2 tsp
Cumin seeds-1/2 tsp
Cloves-5
Cardomom-5
Cinnamon-1 in piece
Tomato-1 (make into paste)
Paprika-1 tsp
Kasoori methi-1/2 tsp
Cardomom powder-1/4 tsp

Other ingredients:

Heavy cream-1/4 cup
Milk-3/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with all ingredients listed under "pressure cooking" for 1 hr in instant pot under pressure high.
3. Once the pressure is released, turn the saute mode on the instant pot and add heavy cream and milk. Let it come to boil.
4. Meanwhile, prepare tadka by adding ghee to pan and add all masalas except for kasoori methi and paprika. Then add tomato puree and cook till the oil is released. Now add paprika and kasoori methi. Switch off the flame.
5. Add the tadka to boiling dal makhani and adjust for salt. Simmer until it reaches desired consistency.
6. Serve warm with roti or jeera rice.