Ingredients:
- Toor dal
- mustard seeds
- curry leaves
- hing
- sambar powder
- tamarind paste (You can use minced tomato if tamarind is not available.)
- carrot 1
- radish 1/4
- egg plant 3
- salt
- oil
Method:
Take required quantity of Toor dal.
In a pressure cooker, add little oil. Add little mustard seeds, curry leaves and pinch of hing and heat till the mustard seeds splutter. Add washed Toor dal and 1 cup water. Add salt.
Close the lid and heat the pressure cooker in high flame. When the pressure reaches maximum, as indicated by the sound, lower the flame and keep it at low for 5 minutes. After 5 minutes switch off the burner.
When the pressure subsides by itself, open the lid. Mix the dal to a smooth consistency with a spoon.
Take vegetables according to your desire, not too many at the same time.
Cut the vegetables in small pieces. Fry them a little in oil, add little water and salt . When the mixture boils, close the lid of the vessel and cook in low flame for 10 minutes. For egg plants, only 4 minutes is enough.
Open the lid. Add these cooked vegetables in the cooked sambar dal.
Now take about 1 table spoon of sambar powder, 1 table spoon of tamarind paste and mix with water. Add this mixture to the dal and vegetables in pressure cooker. Add more water if required, to have the dal in the right consistency. Boil the mixture. Sambar dal is ready to be served hot with rice.