1 cup toor dal (pigeon pea lentils) 1 tomato (chopped) 1 onion (chopped) 1 cup mixed vegetables (carrot, beans, potato, drumstick) 2 tablespoons tamarind pulp 1 tablespoon sambar powder 1/2 teaspoon turmeric powder 1 teaspoon mustard seeds 2 dry red chilies 6–8 curry leaves 2 tablespoons oil Salt (to taste) Fresh coriander leaves for garnish Instructions Cook the toor dal in a pressure cooker with turmeric and water until soft. Mash the dal and keep it aside. In a pot, cook the mixed vegetables, onion, and tomato with a little water until soft. Add the cooked dal to the vegetables. Add tamarind pulp, sambar powder, and salt. Mix well and cook for 5–7 minutes. Heat oil in a small pan and add mustard seeds, red chilies, and curry leaves. Pour this tempering (tadka) into the sambar. Garnish with fresh coriander leaves.