Classic South Indian Sambar

1Rinse the toor dal (split pigeon peas) (1 cup) and soak it in water for 30 minutes.

2In a pressure cooker, add the soaked toor dal (1 cup), diced eggplant (1 small), potato (1 small), carrot (1 small), onion (1 small), tomato (1), tamarind pulp (½ cup), sambar powder (2 tablespoons), turmeric powder (1 teaspoon), and salt.

3Add enough water to cover the ingredients and pressure cook for 3-4 whistles until the dal is soft and well-cooked.

4In a separate pan, heat vegetable oil (2 tablespoons) and add mustard seeds (1 teaspoon), cumin seeds (1 teaspoon), dried red chilies (2), and curry leaves. Let them splutter and release their aroma.

5Pour this tempering over the cooked dal mixture and simmer for a few minutes to blend the flavors together.

6Adjust the consistency by adding more water if needed and adjust the seasoning with salt as per taste.

7Serve hot with steamed rice or idli for a delicious and comforting meal.