Sambhar

First Soak The Tamarind In Warm Water For 30 Mins. Pick And Rinse The Dal In Water Well. Chop All Veggies And Keep Aside. If Using Brinjals, Then Keep Them Immersed In Water In Which A Bit Of Salt Is Added, So That They Don't Darken.

Making Sambar Recipe: Cook Dal In 2 To 2.5 Cups Water In The Pressure Cooker For 8-9 Whistles On Medium To High Flame.

The Dal Should Become Soft And Mushy. Once The Pressure Settles Down On Its Own, Remove The Lid.

Now Add The Chopped Veggies, Turmeric Powder, Red Chili Powder, Asafoetida And Salt.

Add 1 Cup Water And Stir Well. Pressure Cook Again For 1 Whistle On Medium To High Flame.

Once The Pressure Settles Down On Its Own, Remove The Lid. Add The Sambar Powder And Tamarind Pulp.

If The Consistency Of Sambar Is Thick, Then Add Some Water. Keep The Cooker On The Stove And And Then Simmer The Sambar For 10 To 12 Minutes On A Low Flame.

Keep On Stirring At Intervals So That The Dal Does Not Stick To The Bottom.

Switch Off And Keep The Sambar Covered.