Better to cook with Toor daal in Pressure cooker in 1/2 to 1 cup of water. Do not discard the water. use it along with cooked vegetables in later stage.

Prepare tamarind (imli) pulp - soak 1/2 tbs imli in 3 tbs of hot water for 1-15 min, mash it with spoon and strain it using a sieve (channi) and discard the seeds.

Take a pressure cooker and add Toor daal, turmeric powder and 1 cup of water depend on the size of cooker. Add all vegetables in all small steel bowl and place it inside the cooker. Close the lid and cook.
Note: Try to use 3-5 Vegetables so that Sambhar does not turn thick.

Once its done turn of the flame and wait for a pressure comes down naturally. Open the lid and remove the vegetable container and mash the dal.

Heat up the pan, add 1 tbs oil and add mustard seeds. when they start to splutter, add curry leaves, dry red chilies and asafoetida (hing) and saute for 1-15 secs.

Add onion and fry more till turns transparent. Add Tamarind pulp and cook for 2-3 mins. Add chopped Tomatoes and saute it.

Once tomatoes turns soft, add Sambhar powder, stir and cook for a minute.

Add cooked and mashed daal, all vegetables, water and salt. Mix well and cook for more 5-6 minutes.

Turn off the flame. Dish out the Sambhar in serving bowl and garnish with finely chopped coriander. Serve with Dosa, idli or white rice.