Sambhar - Spicy Lentil Soup (Quick Version)

My grandmother was from Manglore - a city in Karnataka with a cuisine that blends Konkani and South Indian food. She used to make Kolamba or Sambhar as it is widely known to be eaten with Idlis (Steamed Rice Balls) or with white rice. We call this Sambhar as well but it has a distinctive taste than Sambhars found in most South Indian restaurants. Regardless, I love this version of Sambhar or Kolamba - reminds me of my childhood days in Borivali in the monsoon as the rain poured down on the rooftop and I would be sitting on the window sill at Aji's house devouring hot fluffy Idlis and Kolamba.

Ingredients and Method:
3/4th cup toor dal, boiled in a pressure cooker until soft
6  pieces of eggplant, cut in big chunks
1/2 cup cut green beans, (i used frozen kinds, I thawed them ahead of time)
2 small carrots, peeled and chopped in chunks
1/2 medium onion, chopped finely
1 small tomato, chopped finely.

Spices:
1/4 tsp mustard seeds
2 Red Dry Chillies
asofoetida
1/4 tsp urad daal
1/8 tsp methi seeds
1/4 tsp chana dal
8 curry leaves
1/4 to 1/2 tsp tumeric powder
1/2 to 1 tsp Goda masala
1/2 tsp Tamarind pulp, dissolved in water

1. Par boil the veggies in water in a microwave - eggplant, beans, and carrots.
2. Heat ghee in a stockpot, Add mustard seeds. when they sputter, turn the heat to low, Add the urad dal, red chillies, and methi seeds. Stir a bit and add curry leaves allowing them to crisp up. Add hing or asofoetida. Stir and do not let contents burn.
3. Add the onions and let cook.
4. Add the tomatotes and cook for 3 to 4 minutes stirring in between. Add the turmeric powder and mix well.
5. Add the veggies reserving the stock ie water that you boiled them in. Stir and add 1/4 cup water. Let cook. Add salt as per taste. Add the tamarind pulp and mix well.
6. Add the cooked dal and mix well. Add Goda masala , cover and let cook ie boil on low heat (about 5 t 8 minutes).  Add water or the reserved stock from the boiled veggies as you go as the mixture thickens up. Serve with Idlis and or hot rice.