Sambhar

Ingredients:
1 lemon-sized ball of tamarind, soaked in warm water for 10-15 minutes and squeezed well to separate juice and rinds
1 cup tuver dal
1 cup chopped vegetable of your choice (brinjals, lady finger/okra, capsicum)
1 medium tomato chopped into big pieces
1 medium onion chopped coarsely (optional)
3 tbsp chopped coriander and curry leaves
2 tbsp sambhar powder
1/2 tsp turmeric powder
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp methi (fenugreek) seeds
1/2 tsp hing (asafoetida)
Salt to taste
1-2 green chillies if you like it spicier

Method:
1. Steam the tuver dal in a pressure cooker with 1/2 tsp of turmeric powder till soft. Mash it well.
2. In a kadhai/wok add the oil. Add mustard seeds and when the crackle, add the methi, hing, green chillies and onions. Fry for a few mins till onions soften. Add the vegetable and fry for a few minutes until they are well roasted and soft. If using lady fingers, fry them separately till brownish and semi crisp and set aside. Add them towards the end of the preparation so that the sambhar doesn't become gooey.
3. Add the tomatoes and sambhar masala and fry for a few seconds. Add the tamarind juice and 1/2 cup of water. Add salt, cover and cook for 5-10 minutes till tomatoes start dissolving.
4. Add the tuver dal at this point, adjust seasoning and if very thick add another 1/4 cup of water. Let boil for 5 mins (add lady fingers at this stage). Add the chopped coriander and curry leaves, boil for 2-3 more minutes. Serve hot with rice.