Cut all of your vegetables into 1 inch pieces and set aside.

Combine the coconut, tomato puree, and sambar powder in a blender and blend until smooth. Add a little water to loosen up the mixture if needed.

Press sauté mode on your InstantPot and add the oil.

When the oil is hot, add the mustard seeds. When they start to pop, add in the cumin, curry leaves, and asafetida.

Add in the vegetables and sauté for 5 minutes.

Add the washed dal and rice

Add the blended masala and 6 cups of water.

Lock the lid in place and pressure cook for 7 minutes.

Allow the pressure to naturally release for 20 minutes before releasing the valve.

Mix in ghee and serve with raita. Enjoy!