First slice the onion, cut the tomatoes into cubes and chop coriander leaves. Cut the bottle gourd and carrot into small cubes. Then take a pressure cooker, add soaked dal, bottle gourd, carrot, onions, tomatoes, turmeric powder, salt and two and half cups of water. Mix it and then cook it for 3 whistles.
Open the lid once the pressure has reduced. Stir it gently with a spatula.
Soak the tamarind in one cup of warm water, extract the pulp and keep it aside.
Heat oil in a pan, add mustard seeds, when they splutter, then add dry red chillies, fenugreek seeds, asafoetida and curry leaves into it, saute it for few seconds and then cooked dal along with vegetables into it. Mix it well.
Then add sambhar masala, salt if required and 1 cup of water into it. Mix it and give it a boil and then add tamarind pulp and chopped coriander leaves into it, mix it well and cook it for 2-3 minutes on medium flame and then switch off the flame and serve it.
