Ingredients

• 1 cup toor dal (pigeon peas), washed and soaked for 30 minutes
• 2 tbsp Bilva Naturals Sambar Masala
• 1 small drumstick, cut into 3-inch pieces
• 1 medium carrot, diced
• 10-12 beans, chopped
• 1 small eggplant, diced
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• Salt to taste
• For tempering:
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• A pinch of asafoetida
• Few curry leaves
• 2 tbsp chopped coriander leaves for garnish

Instructions

1. 1Cook the soaked toor dal in a pressure cooker with 3 cups of water until soft (about 3-4 whistles).
2. 2In a large pot, add the chopped vegetables, tamarind paste, and 2 cups of water. Cook until vegetables are tender.
3. 3Add the cooked dal, sambar masala, salt, and mix well. Simmer for 5-7 minutes.
4. 4For tempering, heat oil in a small pan.
5. 5Add mustard seeds and let them splutter.
6. 6Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Fry for a few seconds.
7. 7Pour the tempering over the sambar and mix well.
8. 8Garnish with chopped coriander leaves.
9. 9Serve hot with dosa, idli, or rice.