Recipe can be found @ Zesty South Indian Kitchen
What you need
Toor dal/Redgram: ½ cup
Onion: 1 cup (Chopped into bite size pieces)
Green Bell pepper: ½ cup (Chopped into bite size pieces)
Red bell pepper: ½ cup (Chopped into bite size pieces)
Carrot; ½ cup (Chopped into bite size pieces)
Potato: ¾ cup (Chopped into bite size pieces)
Eggplant: 1 ¼ cup (Chopped into bite size pieces)
Cucumber: 1/8 cup( chopped into bite size pieces)
Tomato: 1 no( chopped into bite size pieces)
Turmeric Powder: ¼ teaspoon
Sambhar powder: 1 tablespoon
Tamarind: small golf sized ball
Salt: 1 teaspoon or to taste
Red chilies: 2 no
Mustard seeds: ½ teaspoon
Asafetodia: ¼ teaspoon
Curry leaves: 1 sprig
Olive oil: 1 tablespoon
Coriander leaves: 2 tablespoon
Water: 21/2cup for cooking dal+ 2 cup for cooking vegetables + ¼ cup for extracting tamarind juice.
How I made
Wash and pressure cook the toor dal until 3 whistles or about 20 minutes.
In medium sauce pot add all vegetables except tomato and turmeric powder, ½ teaspoon salt and 2 cup of water and cook until everything cooked well about 16 minutes. Around 14 minutes add chopped tomatoes and cook for another 2 minutes.
In a small bowl add tamarind and ¼ cup water and extract the tamarind juice and set aside.
To cooked vegetables add tamarind juice and bring to boil once starts boiling add sambhar powder and let it boil for another 2 minutes. To this then add cooked mashed dal and bring it to boil once again for about 2 minutes. Switch off the flame and set aside.
In a small pan add oil and mustard seeds, red chilies, curry leaves and asafetodia and once mustard seeds start spluttering switch off the flame and add to cooked sambhar.
Enjoy with rice and stir fry.