First of all soak the urad dal for an hour and drain the water
Put the onions, green chilies, ginger and garlic in the blender with little bit of water
Make a fine paste
Heating up 2tbsp of oil in a pressure cooker
When the oil is hot enough put the paste in it
Now add salt and turmeric powder
Mix them well and fry them till the raw flavor of onion, ginger and garlic is out
The color will change to little brown
Now add the chopped tomatoes
Cook them for 2 minutes to become the tomatoes nice and soft
Pour the tamarind juice now
Put the jaggery
Let the jaggery melt
Now add the soaked urad dal
Add the egg plant, spinach and carrots
Mix all the ingredients well
Now put sambhar masal powder
Stir and mix everything well
Add 4 cup of water
Now cover the lid of the pressure cooker
Off the stove after 3 whistles
Open the lid of the pressure cooker after the dal become cool
Now start the tempering for the dal
Take 2tbsp oil on pan and let it hot
Add red chilies
When the red chilies are flattering add the mustard seeds and sliced onions
Put the green curry leaves
Fry altogether in low flame and as soon as the onions change color add the grated coconut
Stir them well and fry them for 1-2 minutes
The tempering is ready
Now pour the tempering in the sambhar and mix well
Now sprinkle cilantro leaves and curry leaves over the sambhar before serve
Serve it with rice or various types of dosa and idli
