1. To the blended dal mix, add water, tamarind concentrate, veggies.
2. Cook for 2 minutes at high pressure.
3. In a saucepan, heat 1 tablespoon of ghee. When hot, add mustard seeds, the whole red chilies, and the curry leaves. Allow the mustard seeds to splutter about 30 seconds.
4. Pour this hot, flavored ghee onto the sambar, garnish with chopped cilantro and serve.