3 Tbsp. oil 2 red peppers broken 2 tsp. mustard seeds 4 green peppers slit 1 tsp. fenugreek 5 curry leaves 1 tsp. cumin seeds 1/4 tsp. asafoetida (optional) 1 ball tamarind (lime sized) 2 cups water 1 c. toor dhal 4 c. water 1 tsp. salt 1 Tbsp. Sambar powder 2 cups vegetables cut into 1x1 cm pieces (eggplant, turnips, okra, etc.)
Soak tamarind in 2 c. warm water for 15 minutes. Mix and sieve squeezing out the juices. Save. Cook toor dhal in 4 cups of water (easily done in a pressure cooker). Set aside. Heat oil in large frying pan, and add mustard seeds, fenugreek, cumin seeds and dried red chili. When mustard seeds start popping add green-chillies and curry leaves and stir for a minute. Add vegetables and saute over high heat for 5 minutes. Add tamarind juice, sambar powder, and salt, reduce flame to a simmer; cover and cook until vegetables are done. Add cooked toor dhal, mix, bring to a simmer and serve hot.