Wash and soak the dal in 1 cup of water for 20 to 30 minutes. Wash and soak rice in 1 cup of water for 5 minutes.
Turn on the instant pot in saute mode. Heat oil and add mustard seeds. Once the mustard pops, add cumin seeds and curry leaves and saute for 15 seconds.
Add onion and cook for two minute
Add tomato and cook for two minutes. Add all the vegetables and coat with oil.
Add turmeric powder, sambar powder and salt. Cook for a minute.
Add the tamarind water and boil for two minutes. Now add rice, dal and soaked water, 1 ½ cups of water. The total amount of liquid will be 4 ½ cups( 2 cups of soaked water + 1 ½ cups of water + 1 cup tamarind water). Give a mix and taste for salt and spice and adjust accordingly.
Close the lid and adjust the vent to the sealing position. Pressure cook on high for seven minutes. Do a natural pressure release.
Mix it well and garnish with chopped coriander. If you like sambar rice little watery, add some boiled water and mix it.
Finally drizzle some ghee on the top and serve it hot.