1. Boil 1 cup Arhar dal in pressure cooker on medium flame with some Iodised Salt and Turmeric Powder till it forms a puree and keep it aside.
2. Heat 50 ml Refined Oil in kadhai on high flame and add ½ teaspoon Mustard Seeds, 6 – 7 pieces Curry Leaves, ½ piece Onion cut into dices, 1 peeled Drumstick cut into cylindrical shape, ½ teaspoon Turmeric Powder, 1 teaspoon Kashmiri Red Chilli Powder, 1 teaspoon Black Pepper Powder, 2 teaspoons Dhani Pure Sambhar Masala, Iodised Salt, 20 gm Eggplant cut into cylindrical shape, 1 ½ pieces Tomatoes cut into dices, 2 cups Water.
3. Cover the kadhai and let it cook on low flame for 5 – 7 minutes.
4. Remove lid and add boiled Dal kept aside to curry. Add 1 cup Water.
5. Cover it and cook it on slow flame for 7 – 8 minutes. Add ½ cup Imli Water or Tamarind water to it.
6. Serve hot.

(Note: This dish is for 3-4 persons)