Soak the tamarind in water for sometime. Squeeze and extract the juice from tamarind. Keep it aside.
Wash the toor dal and add turmeric and 1/2 cup of water to it. Pressure cook it for 3 – 4 whistles. Mash the cooked dal and set aside.
Add the chopped onion, chopped tomato, brinjal pieces and water in a vessel. Cover with a lid and cook the vegetables until tender.
Add the mashed toor dal, sambar powder, salt, jaggery, red chilli powder, tamarind extract and water (adjust to desired consistency) to the vegetables.
Allow the sambar to boil and thicken.
Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Then add the hing and curry leaves. Add this to the sambar and combine well.
Serve hot with rice.
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