Cook daal in the pressure cooker. (I've written half cup but what I use is 2 handfuls)

Chop vegetables into cubes (except drumstick & lady's finger which can be cut into finger length) You can use whatever vegetables you like from the list but I would suggest you definitely use onions. potatoes tomatoes and drumstick. All the others I put in as optional depending who I am cooking for.

Add the chopped veggies into the daal (except the tomatoes). Add salt, red chilli powder, hing, haldi, sambar powder and pressure cook for ONLY ONE WHISTLE. (If required add a little water to cook.)

Open the cooker, light the gas and add the cubed tomatoes. If the curry looks watery you can puree half a tomato and add it at this point. Let it simmer. Check salt and add more if required.

In a small pan heat some oil and put mustard, curry leaves, and red chillies and add to the sambar. Garnish with chopped corriander.

Note: I use whatever Sambar powder has taken my fancy when I go shopping but these would vary between Shakti, Eastern or Brahmins. Brahmins Sambar powder is good but really spicy I would suggest you skip the chilly powder for this.

... cont'd: If needed you can add a little more sambar powder when you add the tomatoes. It helps to mix it with water and add.

Serve with hot rice, Idli or Dosa