Turn on the Instant Pot and heat oil in sauté mode.
Add mustard seeds and let them splutter.
Add curry leaves, dried red chilies, and sauté briefly.
Add chopped onions and cook until soft.
Add tomatoes and cook until mushy.
Add turmeric powder and sambar powder, mix well.
Add chopped raw jackfruit and rinsed toor dal.
Pour water and mix everything together.
Close the lid and pressure cook for 8–10 minutes.
Allow natural pressure release, then mash lightly if needed.
Add tamarind pulp and simmer for a few minutes.
Adjust salt and consistency, then serve hot.
Raw jackfruit – 2 cups (chopped)
Sambar powder – 2 tablespoons
Toor dal (pigeon peas) – ½ cup
Tamarind pulp – 1 tablespoon
Onion – 1 (chopped)
Mustard seeds – 1 teaspoon
Tomato – 1 (chopped)
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