The Super Sambhar

What to Use:

Base
1 cup Toor dal(Arhar dal) roasted for 5 min
1/2 teaspoon turmeric powder

1 teaspoon salt
2 cups water

Tamarind Juice 
2-inch tamarind piece
1/3 cup hot water

Vegetables
1/2 cup chopped eggplant
1 medium carrot diced
3-4 drumsticks- chopped in 3 inches piece

1 onion medium size-sliced thinly
1/2 teaspoon salt per taste
1 medium tomato chopped
3 cups water 
2 tablespoons sambar powder ( I use 777 Madras Sambhar Powder)
1/2 teaspoon Kashmiri red chili powder 

Tadka
1 tablespoon ghee 

1/2 tsp Urad dal

1/2 tsp Chana dal
3/4 teaspoon black mustard seeds 

1/4 teaspoon hing (asafoetida)
6-8 curry leaves

How to make:

1. Boil the roasted dal with 1/2 teaspoon turmeric, 1 teaspoon salt, and 2 cups of water in a pressure cooker. Pressure cook for 5 whistles. Once the pressure releases naturally, the dal will be fully mashed. Set it aside. 
2. While dal is getting cooked soak the tamarind piece in hot water for 15 to 20 minutes. Then strain the liquid using a strainer. This will get 3 to 4 tablespoons of tamarind water. To this tamarind water add the thinly sliced onions. Set it aside.
3. In the pressure cooker add chopped eggplant, carrots, drumsticks, chopped tomato 1/2 teaspoon salt, 2 tablespoons sambar powder, and add around 3 cups and cook for 2 whistles.
4. In a pan take 1 Tablespoon ghee, 1/2 tsp Urad dal, 1/2 tsp Chana dal, and saute for 30 sec add mustard seeds and let them pop add the hing and curry leaves for stir for a few seconds  until leaves turn crisp
5. Add 4 tablespoons of the tamarind water with onions that we set aside. Cook for 3 minutes
6. Stir in the cooked dal. Also, add the Kashmiri red chili powder.
7. Stir everything together and let the sambar simmer on medium heat for 5 to 6 minutes.
8. The sambhar is ready to eat!! Serve with Idli or Lemon Rice