1. Put the tur dal and a cup of water in a pressure cooker and cook up to 3 whistles.
2. Soak the tamarind in water for 10 minutes and squeeze the extract; keep aside.
3. Put the chopped eggplants, chopped tomato, split green chillies, turmeric powder and water in a bowl and let it cook completely.
4. Now add the tamarind extract, cooked dal, salt and red chilli powder to it and cook for another 5 minutes.
5. Switch off the heat and set aside.
6. Heat oil in a pan for seasoning.
7. Add the mustard seeds, chana dal and urad dal and let them splutter.
8. When the seeds stop popping, add the red chillies, curry leaves and hing and fry for a few seconds.
9. Remove from the flame and pour over the dal mixture.
10. Mix very well and serve hot with roti or steamed rice, dollop of ghee and papad.

Recipe and image courtesy: Indian cuisine