Vegetable Sambhar (Lentil Curry/Soup)

Ingredients:

2 cups of vegetables(beans, carrots, potatoes or any root vegetable)
1 cup thoor dhal(yellow pigeon peas)-Available in Indian grocery stores
1 tbsp garlic (3 cloves)
1 can of diced tomatoes( or 3 fresh ones)
Pinch asafoetida
3 green chillies(optional)
2 tsp. chilli powder(according to taste)
half tsp.turmeric
small ball of tamarind soaked in hot water(a tbsp of vinegar will do as well)
1 tsp mustard seeds
sprig of curry leaves
2 tsp cumin/jeera seeds

Method:
-Wash dhal well in water and cook in the pressure cooker with two cups water,vegetables,1/2 tsp asafoetida,tomatoes,garlic and chillies or a tsp chilli powder and 1 tsp.cumin seeds. Switch it off after three whistles.
-If the vegetables are okra, eggplant or any other soft vegetable, cook separately in sufficient water and a pinch of turmeric and keep aside.
- If cooking it any other pot, add 5 cups water ,cover and cook for a while till it becomes soft and mushy.
Take a serving spoon and give it a good mash avoiding the vegetables.
-In a separate pan, pour 1-2 tsp oil .When it is hot, splutter 1 tsp mustard seed, 1tsp cumin seeds , a sprig of curry leaves and a tsp of chopped garlic if you like garlic.
-Add the cooked vegetables and dhal to this seasoning and give good stir.Do not overcook this mixture.
-To this add 1/4 glass tamarind juice or 1 tbsp of white vinegar.Remove from fire after it starts to bubble.
Sprinkle chopped coriander and cover to infuse its flavour in the sambhar.
-Serve with hot steaming rice with a spoonful of ghee.
Remove from fire