Brinjal Sambar

Rinse 150 g toor dal and pressure cook with 300 g eggplant, 3 g turmeric powder, and 450 g water for 10 whistles.

Soak 30 g tamarind in 150 g hot water for 10 minutes, then extract pulp.

Heat 15 g ghee in a separate pan and add 3 g mustard seeds, 1 g fenugreek seeds, 1 g asafoetida, and 5 g curry leaves.