Soak split pigeon peas in 1 cup water.
In a pressure cooker heat oil, dry red chiles, curry leaves, mustard seeds, and asafoetida powder and green chilli slits. Sauté for a minute.
Add onion to pressure cooker and sauté until onion is transparent.
Add chopped tomato and salt. Mix well and cook till the tomato become soft.
Then add carrot, bottle gourd pieces, brinjal pieces, soaked tuvardal, turmeric powder, red chilli powder and sambar masala. sauté the mixture for 2-3 minutes.
Add 2.5 cup water and mix well.
Cover the lid and pressure cook on a medium flame for 2-3 whistles.
When the pressure cooker releases its pressure naturally, open the lid and add the required water for sambar consistency.
Then add tamarind pulp and jaggery. Mix well.
Garnish with some coriander leaves and serve sambar with vada.