To begin making the Carrot and Capsicum Mix Dal Recipe, pressure cook the toor dal, vegetables, tomatoes with turmeric powder, salt and water to about 5 whistle.
Switch off the heat once that is done, keep it aside to let the pressure release naturally.
Heat a small skillet with oil, add mustard seeds, cumin seeds and allow it splutter for few seconds.
Later add curry leaves, hing and saute till they crackle. You can add chopped tomatoes and green chilli as well and saute till the tomatoes soften.
In the meanwhile, keep the pressure cook back on the heat and allow the dal to boil, add tamarind water and mix well.
Check for salt and once the tempering is sautéed well you can add it into the dal and mix.
Serve the Carrot and Capsicum Mix Dal Recipe, along with poriyal steamed rice or just plain phulka to complete your meal.