Add oil to the inner pot in your Instant Pot and press the sauté option.
As the oil heats up, add mustard seeds and urad dal.
When the mustard seeds start to sputter, add curry leaves and green chilies and stir well for a minute.
Add onions and continue to saute for at least a minute.
Add brinjal pieces, turmeric, and sambar powder and stir well for an even mixture.
Add split Toor dal (split pigeon pea), tamarind, 2 ½ cup water, and salt.
Close the lid of the instant pot. Turn the steam release handle to the “sealing” position. Press on the “Pressure cooking” setting and set the timer for 6 minutes.
When time is up open the lid using 10 minutes natural release option.
Garnish with cilantro and Eggplant Sambar is ready!
Pair it with steamed rice, Dosa or Idli….