Soak the moong dal and toor dal together for minimum 1 hour. Moong dal cooks very fast, so it is okay if you don't soak the moong dal. But Toor dal needs to be soaked to cook properly in the instant pot.

Soak the tamarind in 2 cups boiling hot water for 20 minutes. Then extract the juice from it and set it aside. If using paste, dissolve the paste in 2 cups hot water.

Switch on the saute mode in your instant pot. When it becomes hot, add the oil/ ghee and add the mustard sees, curry leaves, asafoetida, fenugreek powder, and let the mustard seeds pop.

Then add the onions and saute for 1 to 2 minutes.

Now add the turmeric powder, sambar powder, tomato and saute for another 2 minutes.

Add the tamarind extract, soaked lentils (toor dal and moong dal), 11/2 cups water, salt to taste, jaggery, and cook on manual high for 10 minutes. Release pressure naturally.

Serve hot topped with chopped cilantro and a dollop of ghee ( can omit if vegan)

Optional - You can make a tadka by heating some ghee/ oil and adding 1/4 tsp mustard seeds, 1 dried red chilly. Let the mustard seeds pop. Add the tadka to the sambar in the end and mix.