Wash arhar dal and transfer it in a pressure cooker. Add water salt and turmeric powder and close the lid and pressure cook till 2 whistles. Switch off the flame and let pressure releases automatically.

Collect all materials for making wet Sambhar masala. Heat cooking oil in a wok. Add chana Dal and roast for 30 seconds. Add urad dal and roast for 30 seconds.

Add fenugreek, coriander, black pepper seeds, cumin seeds, dried red chilli, dessicated coconut powder, curry leaves, imli and saute for 1 minute. Now add garlic and onion and sauté mix and cook for 2 minutes.

Allow it to cool. Then grind it in a mixer. Firstly grind dry mixture. Then add water and Grind to a paste.

Wash, peel and chop onion, potato and brinjal. Heat oil in a wok. Roast mustard seeds and when cumin seeds splutter put urad dal and saute for 1 minute.

Now add red chilli, asafetida, curry leaves and chopped onion, potato and brinjal. Add salt and turmeric and mix well.

Add 1 cup water and cover the lid and cook for 5 minutes on medium flame. After 5 minutes add tamarind pulp, jaggery, wet Sambhar masala and cooked arhar dal and boil it. Let it simmer.

Cook it on low flame for 5 minutes. Switch off the flame. Add chopped coriander leaves.