Sambhar

1.Rinse the toor dal (split pigeon peas) under running water until the water runs clear.

2.In a pressure cooker, add the rinsed toor dal, water, chopped onions, tomatoes, carrot, drumstick, eggplant, tamarind pulp, sambhar powder, turmeric powder, red chili powder, and salt.

3.Close the pressure cooker with its lid and cook on medium heat for about 4-5 whistles or until the dal is completely cooked and soft.

4.Let the pressure release naturally and then open the cooker.

5.Using a whisk or spoon, mash the dal and vegetables together until well combined and smooth.

6.Heat oil in a large pan or kadai over medium heat.

7.Add the mustard seeds and let them crackle.

8.Add the cumin seeds, fenugreek seeds, asafoetida, curry leaves, dried red chilies, and minced garlic. Sauté for about a minute or until the garlic turns golden brown.

9.Carefully pour the mashed dal and vegetable mixture into the pan, stirring well to incorporate the tempering with the dal.

10.Bring the sambhar to a gentle boil and let it simmer for about 5-10 minutes to allow the flavors to meld together.

11.Garnish with chopped coriander leaves.

12.Serve hot with steamed rice or dosa.