1 Cup Toor Dal (Pigeon Peas)

2 Cups Water

Some Medium-sized Peeled Onion

2 Tomatoes, Chopped

1 Small Eggplant (Brinjal), Chopped

Salt To Taste

1 Carrot, Chopped

1 Drumstick, Cut Into Pieces (Optional)

1 Tablespoon Tamarind Pulp

2 Tablespoons Oil

Step: 1

Rinse The Toor Dal (Pigeon Peas) Under Running Water And Pressure Cook It With 2 Cups Of Water Until It Becomes Soft And Mushy. Set Aside.

Step: 2

In A Large Pot, Heat 2 Tablespoons Of Oil Over Medium Heat. Add The Peeled Onion And Sauté Until They Become Translucent. Add The Mustard Seeds, Cumin Seeds, Dried Red Chilies, And Curry Leaves. Allow Them To Splutter And Release Their Flavors.

Step: 3

Add The Chopped Tomatoes And Cook Until They Become Soft And Mushy.

Step: 4

Add The Chopped Eggplant, Carrot, Drumstick (If Using), Tamarind Pulp, Sambar Powder, Turmeric Powder, And Salt. Mix Well.

Step: 5

Add About 4 Cups Of Water And Bring The Mixture To A Boil. Reduce The Heat And Let It Simmer For About 15-20 Minutes Or Until The Vegetables Are Cooked Through.

Step: 6

Add The Cooked Toor Dal (Pigeon Peas) To The Pot And Mix Well. Adjust The Consistency By Adding More Water If Needed.

Step: 7

Simmer The Sambar For Another 10 Minutes To Allow The Flavors To Meld Together.

Step: 8

In A Separate Small Pan, Heat 1 Tablespoon Of Oil For Tempering. Add The Mustard Seeds And Cumin Seeds. Once They Start To Splutter, Add The Dried Red Chilies, Curry Leaves, And A Pinch Of Asafoetida (Hing). Stir For A Few Seconds And Then Pour The Tempering Mixture Into The Sambar Pot.

Step: 9

Garnish With Freshly Chopped Coriander Leaves And Mix Well.