Step-by-Step Instructions

1. 1.Prepare Ingredients

   Gather and chop all the vegetables: green peas, red onion, tomatoes, carrots, pumpkin, bottle gourd, and potato. Keep the yellow split lentils ready.

2. 2.Heat Oil and Add Spices

   In a pressure cooker, heat 2 tablespoons of cooking oil. Once hot, add 1/4 teaspoon asafoetida, 1 green cardamom pod, and 1/2 teaspoon mustard seeds. Let the mustard seeds splutter for about 10-15 seconds.

3. 3.Sauté Aromatics

   Add 1 chopped medium onion to the cooker and sauté until it turns translucent, which should take approximately 2-3 minutes. Then, add 1 chopped medium tomato and cook until it softens, about 3-4 minutes.

4. 4.Add Turmeric and Vegetables

   Stir in 1/2 teaspoon turmeric powder. Immediately after, add the chopped vegetables: 1/2 cup bottle gourd, 1/2 cup pumpkin, 1/2 cup carrots, 1/2 cup green peas, and 1 small chopped potato.

5. 5.Add Lentils and Water

   Add 1 cup of yellow split lentils (toor dal) to the vegetables. Mix all the ingredients thoroughly in the cooker. Pour in 2.5 cups of water.

6. 6.Season and Pressure Cook

   Add 1 teaspoon of salt (or to taste) to the mixture and stir. Close the pressure cooker lid and cook for 3-4 whistles or until the lentils and vegetables are tender. This typically takes about 10-12 minutes after the pressure builds.

7. 7.Add Tamarind Water

   Once the pressure is naturally released from the cooker, open the lid and stir the cooked dal and vegetables. Add 1/4 cup of tamarind water and mix well. Let it simmer for another 2-3 minutes to combine the flavors.

8. 8.Serve

   The mixed vegetable sambar is now ready. Serve hot with idli, vada, or steamed rice.