Soak tamarind in hot water for an hour and take out the pulp
In a pressure cooker cook dal with water and salt. Water should be 1/2″ above the dal. After 2-3 whistles switch off the gas.
Cut all the vegetables into bigger size chunks
In another cooker heat oil and add asafoetida and 10 seconds later mustard seeds.
When mustard seeds crackle add curry leaves , Red Chilli and stir.
Add all the vegetables and stir every two – three minutes till the onions are translucent, tomato’s skin starts separating from pulp. Stir frying is important, as it removes the viscous texture from the ladies finger.
Once vegetables are done, add cooked dal, tamarind paste , sambhar masala, additional salt & Water if required and pressure cook sambhar for 2 whistles and leave it on low flame for five minutes
Recipe Notes
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