Wash and pressure cook the dal.
In the instant pot set for manual high pressure, 20 minutes or in the Indian pressure cooker 4-5 whistles
Allow the pressure to release naturally.
Once released mix and mash the dal and set it aside.
Meanwhile. Soak the tamarind in warm water.
After 15 minutes, squish the tamarind and extract the juice.
Strain and set this aside.
Peel and slice the daikon.
Peel and cut the moringa pods into two-inch pieces.
Add the vegetables to the deep pot and add the tamarind juice and set on medium heat.
Add a cup more water, turmeric powder and salt and let the mix come to a boil.
Cover and cook the vegetables till they are fork tender.
Now add the sambhar powder and cook for another 2-3 minutes.
Once the mix is in a bubbling boil add the cooked tur dal.
Stir well and let the sambhar cook further for another 5 to 7 minutes.
Add the coriander leaves and remove from heat. Cover and set it aside.
In a separate small pan, add the coconut oil and mustard seeds and let them heat up.
When the mustard crackles add the red chillies, fenugreek and curry leaves. Once they are aromatic, pour this mix over the hot sambhar ( be careful, can splutter).
Cover the sambhar and set aside for 5 minutes.
Mix well and the sambhar is ready to serve after 5 minutes.