In pressure cooker take toor dal and wash thoroughly to 3 times in running cold water. Add two cups of water 1/2 tbsp of oil, 1/4 tsp of turmeric, pinch of hing and 1/2 of chopped tomatoes. close with lid and cook until dal done. Release the whistle and mash it. Keep this aside.

Heat remaining oil in kadai add mustard, cumin. Once this splutter add curry leaves and red chilli.

Add shallots, green chilli, capsicum and carrot to this. Saute a bit and add 1/2 a cups of water let the vegetables to cook.

When vegetables are half done add remaining turmeric, hing, sambar powder and curry powder. Cook for 1 minute. Add salt.

Add mashed dal with another cup of water, close with lid and cook for 5 minutes in medium flame.

Extract the juice from tamarind, add this to dal mixture and mix nicely.

If needed add water. Open the lid and let it boil. Adjust the salt level. When you ready to switch off the flame add chopped coriander leaves and garnish it.

Serve with steamed rice with a dollop of ghee.