Step-by-Step Instructions

1. 1.Pressure Cook Dal and Vegetables

   Add 1 cup of Toor Dal, 1/2 cup chopped pumpkin, 1/2 cup chopped eggplant, 1/2 tsp turmeric powder, and 3 cups of water to a pressure cooker. Close the lid and cook for 3-4 whistles until the dal and vegetables are soft.

2. 2.Prepare Tempering

   Heat 2 tablespoons of oil in a separate pan. Once hot, add 1/2 teaspoon of cumin seeds and let them splutter.

3. 3.Sauté Aromatics

   Add 2 slit green chillies and 1 medium sliced onion to the pan. Sauté until the onions turn translucent, about 3-5 minutes.

4. 4.Cook Tomatoes

   Add 1 large chopped tomato to the pan. Mix well and cover the pan to cook the tomatoes until they are soft and mushy, about 5-7 minutes.

5. 5.Add Spices

   Uncover the pan and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 2-3 teaspoons of Everest Sambhar Masala. Mix all the spices thoroughly with the vegetables and cook for 1-2 minutes until fragrant.

6. 6.Add Tamarind Pulp

   Pour in 1/4 to 1/2 cup of tamarind pulp or water into the gravy. Mix well and bring the mixture to a gentle simmer.

7. 7.Combine Dal and Gravy

   Add the pressure-cooked dal and vegetables from Step 1 into the simmering gravy. Stir everything together to combine.

8. 8.Simmer and Season

   Add salt to taste and let the sambhar simmer for another 5-7 minutes, allowing all the flavors to meld together. The sambhar should be bubbling gently.

9. 9.Garnish and Serve

   Once the sambhar has simmered, transfer it to a serving bowl. Garnish with fresh coriander leaves and serve hot with rice, idli, or dosa.