First soak the tamarind in the warm water for 20-30 minutes.

After the soaking time, squeeze and extract the pulp. Strain the mixture.

If using seedless tamarind then you may not need to strain it. Keep it aside.

Wash the toor dal under running cold water till water runs clear.

Take washed dal into pressure cooker. Add water and cover with lid, put the weight on.

Let it cook for 5-6 whistles on medium heat. Let the pressure go down by itself.

Now open the cover and dal should be cooked completely.

Now using hand blender, mash/puree the dal. Keep it aside.

Heat the oil in a pan on medium heat.

Once hot add mustard seeds and let them pop.

Now add cumin seeds and methi seeds. Let them sizzle a bit.

Now add dried red chili and saute for 20-30 seconds.

Add green chilies and curry leaves.

Now add shallots. Mix and cook till they are translucent or light pink in color.

Now add all the veggies (tomato, carrot, drumstick, eggplant). Mix well and saute for 2-3 minutes.

Also add salt, turmeric powder and sambar powder. Stir well.

Add around 2 cups of water. Cover with the lid. Cook till the vegetables are soft and tender.

Now add mashed dal and add more water to adjust the consistency. Also add above prepared tamarind water

Mix well and let it simmer for 5-6 minutes.

Then turn off the stove

add coriander leaves and mix