1/2 cup combination of urid dhal, mysore dhal, and toor dhal
1/4 tsp turmeric powder
1 tbsp oil
1/4 tsp mustard seeds
1 tsp fenugreek seeds
2 sprigs curry leaves
1 red chilli
1 medium onion, chopped
3/4 cups chopped pumpkin
1 medium tomato, chopped
2 tsps sambar Powder
3/4 cup tamarind juice
3/4 cups water
Salt to taste
Rinse the dhal in cool water a few times, until the water is clear.
Transfer the dhal to a pressure cooker and add enough water to cover about 3/4 inch from the top of the dhal (about 1 cup). Let the dhal soak in this water for about 1 hour before turning on the pressure cooker.
Pressure cook the dhal on high heat for 3 whistles.
Set the pressure cooker aside and let it depressurize.
Heat oil in a pot and add mustard seeds to splutter, then fenugreek seeds, red chilli, hing and curry leaves.
Add the onions and sauté until it turns translucent.
Next, add the pumpkin and let it cook for a bit before adding the tomatoes and sambar powder.
Once the pumpkin is half cooked and the tomato turns mushy, add tamarind juice and salt.
Boil on medium heat until the raw flavour of the tamarind goes away.
Add cooked dhal along with enough water to get a consistency that is neither too thick or thin, and boil for about 5 minutes before switching off the heat.
Serve with your favourite main (rice, dosa, idly).