A sambar occasion

Put 6 tbsp of toor daal (washed) in a pot with enough water to cover it well. Cook uncovered around 20 min. Add in veggies (long green beans, peas, spinach, radish, chopped carrots...). Grind 2 tbsp sambar powder with 1.5 tbsp coconut. Put that in as well. Put in a spoon of tamarind concentrate (aamchur if you don't have), turmeric and salt. Add water as needed. In separate pan, fry mustard seeds, hing and curry leaves. Put into daal.

For instant pot version: add 1 washed cup toor daal, veggies, 4 cups water, sambar powder, turmeric, (and coconut if desired), salt to instant pot. Pressure cook for 8 min. Natural release for 15-20 min. Add tempered curry leaves, hing and mustard seeds. Top with cilantro.