The first step is to soak the Toor dal for 1 hour in warm water.
Then add the chopped beans and soaked Toor dal inside the inner pot with water just enough to cover the beans and dal.
Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. Once the timer goes off, do a natural release.
Meanwhile, prepare the sambar masala powder or else use store-bought sambar powder.
To prepare freshly grounded masala powder, place a small pan over medium heat, add 2 teaspoon of coconut oil. When the oil heats up add 1 tablespoon coriander seeds, ½ tablespoon split black gram/ urad dal, ½ teaspoon cumin seeds. Saute them until they sizzle and turn golden brown.
You will also notice the aroma rising from the spices. Now add red chilies according to suite your preference and saute them until they turn crispy. I used 6 red chilies for my recipe and it turned out pretty spicy. Switch off the heat and let it cool down. Blend the prepared sambar masala spices, and grated coconuts with ¾ cup water into a smooth paste.
Now add the blended sambar paste in the inner pot and mix with cooked dal and beans. And also add tamarind paste, jaggery, and salt. mix well.
Press saute and continue to cook until it comes to the boiling point. This would take 2 - 3 minutes. At that point, press the 'cancel' button and add the seasoning.
To prepare the seasoning/tempering, place a pan over medium heat, and add a teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add Asafoetida and curry leaves. switch off the heat.
Add the tempering to the beans sambar.