Wash and soak the brown rice and toor dal in water for 30 minutes.

Now lets make a sambar masala paste
Heat oil in a pan and add in the chana dal. Roast the chana dal on a low flame until lightly golden. Add in the spices and curry leaves. Sauté for a few seconds until they turn aromatic. Add in the desiccated coconut and sauté for a few more seconds. Do not roast coconut for a long time. It will burn in no time. If you do not have desiccated coconut, fresh coconut can also be used. Let the mixture cool a bit. Add in half a cup of water and grind to a paste. Set aside.

Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now lets cook the sambar rice in the Instant pot.
Switch on the Instant pot and set the Instant pot on sauté mode.
Add in oil to the Instant pot. Add in the cumin seeds, asafoetida and the curry leaves. Let the cumin seeds crackle. Add in the shallots and sauté for a few minutes. Add in the tomatoes and the salt. Cook till the tomatoes are mushy. Add in the turmeric and jaggery.

Add in the tamarind pulp, ground paste and a cup of water. Mix well to combine. Add in the veggies and three cups of water. The vegetables I have used today are carrots, beans, pumpkin, capsicum, potato, egg plant / brinjal and drumsticks. Use a variety of vegetables. Add in the drained rice and lentil. Cover the instant pot with the lid. Set the valve in sealing mode. Cancel the sauté mode. Set the Instant pot in pressure cooker mode for 20 minutes. After the 20 minutes, let the pressure settle. Open the instant pot and mix well to combine.

Now lets do a tempering for the sambar sadam.
Heat ghee in a small pan and add in the fenugreek seeds, mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Switch off the flame and add in the red chilli powder. Immediately add the tempering to the sambar sadam.

Serve hot.