Ingredients

• 1 cup Toor dal (split pigeon peas)
• 2 cups Mixed vegetables, cubed (drumstick, pumpkin, carrots, brinjal)
• 1 small Onion, quartered
• 1 Tomato, chopped
• Small lemon-sized Tamarind ball, soaked in water
• 2-3 tbsp Sambar powder
• 1/2 tsp Turmeric powder
• Salt to taste

For Tempering:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2 Dry red chilies
• 1 sprig Curry leaves
• A pinch of Asafoetida (hing)

Instructions

1. Pressure cook the toor dal with turmeric powder and a few drops of oil until mushy. Whisk it well and keep aside.
2. In a pot, cook the mixed vegetables and onion with some water and salt until they are tender.
3. Add the chopped tomato and cook for a few more minutes.
4. Extract the juice from the soaked tamarind and add it to the pot.
5. Add the sambar powder and let it boil for 5-7 minutes for the raw smell to go away.
6. Now add the cooked dal to the pot. Mix well and adjust the consistency by adding water if needed. Simmer for 10 minutes.
7. For the tempering, heat oil in a small pan. Add mustard seeds. When they splutter, add dry red chilies, curry leaves, and asafoetida.
8. Pour the tempering over the sambar and mix. Garnish with coriander leaves and serve hot.