Brinjal Sambar

Wash Toor dal thoroughly. In a pressure cooker, combine Toor dal, Turmeric powder, and 300 grams of Water. Pressure cook for 3-4 whistles until the dal is soft and mushy. Mash the cooked dal lightly and set aside.

While the dal cooks, extract the pulp from the soaked Tamarind by mashing it in the hot water and straining through a fine-mesh sieve. Discard any solids.

In a large pot or heavy-bottomed pan, heat Ghee over medium heat. Once hot, add Mustard seeds and Fenugreek seeds. Allow Mustard seeds to splutter.