Refer to the steps above to make the arachuvitta sambar masala. This step is the same irrespective of whether you are making it on the stovetop or Instant Pot.
For lentils, there is no need to soak the toor dal before cooking it. Instead, just rinse them and boil/pressure cook toor dal in water along with turmeric powder.
Once it's done, mash them. It should not be runny but have a thick batter-like consistency. Keep it aside for now.
Add water to a vessel. Then add the tamarind pulp or tamarind water along with salt, sambhar powder, asafoetida, turmeric powder, tomatoes, and eggplants.
Bring to a boil on medium flame. Then add the freshly ground paste mix and continue to cook it for 7-8 more minutes on medium flame.
The veggies will get cooked and the mixture will begin to froth and thicken. That is your cue to add the mashed toor dal to the vessel.
Give it a good stir and take the vessel off the flame after 2 minutes. Do not cook it for long after adding the lentils. Garnish with chopped cilantro.