Wash the toor dal and cook it in a pressure cooker with water until soft and mushy. Set aside.

In a large pot, add the chopped mango, eggplants, onion, tomatoes, green chilies, tamarind paste, turmeric powder, sambar powder, and salt. Add enough water to cover the vegetables and bring to a boil. Let it simmer until the vegetables are cooked.

Once the vegetables are cooked, add the cooked toor dal to the pot and mix well. Adjust the consistency by adding more water if needed.

In a separate small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, asafoetida, and curry leaves. Fry for a few seconds.

Pour the tempering over the sambar and mix well. Let it simmer for a few more minutes for the flavors to meld.

Garnish with fresh coriander leaves.

Serve hot with steamed rice or idli/dosa.

Enjoy!