1 ball of tamarind (size of lemon) 2 cups hot water 3 Tbsp. oil 2 tsp. mustard seeds 1 tsp. cumin 1 tsp. fenugreek 1/2 tsp. asafoetida(optional) 2 dry red chillies 4 green chilies slit 5 curry leaves (optional) 1 cup toor dhal 4 cups water 1/8 tsp. turmeric 2 cups vegetables cut into 1 cm cubes 2 Tbsp. sambar powder (eggplant, turnip, potatoes, okra) 1 tsp. salt
Soak tamarind in 2 cups of hot water for 15 minutes. Mix and sieve, pushing out as much of the tamarind juice as possible. Set aside. Cook toor dhal in 4 cups of water and turmeric (quick with a pressure cooker). Set aside. Heat oil, add mustard seeds, cumin, fenugreek, asafoetida, split red chillies. When mustard seeds pop, add curry leaves and green chillies. Stir a few times. Add cut vegetables, and saute for a few minutes. Add tamarind juice, salt, samba powder, bring to a boil cover and simmer until vegetables are cooked. Add to cooked toor dhal, mix thoroughly and serve hot.