Step 1: The Load
In a 2L pressure cooker,
Layer 1: 2 tsp sesame oil, 3 tsp water, 1 tsp mustard seeds & bunch of crushed curry leaves
Layer 2: 2 chopped onions & 2 deseeded tomatoes arranged with tomatoes in center.
Layer 3: 1 chopped whole capsicum added on top of onions
Layer 4: 4 tsp store bought sambar powder, 3 tsp salt
Layer 5: 6tsp defrosted coconut flakes & 1 tsp jaggery powder
Layer 6: 1 tsp tamarind paste
Cook for 7 whistles on high heat ( 900w).
Mix in 1C cooked mung dal.