Pressure-cook the rinsed dal with turmeric, salt, and 3 cups water until soft; mash lightly. In an Instant Pot, cook 9 minutes at high pressure with natural release.

Soak tamarind in 1/3 cup hot water for 15–20 minutes, then strain and reserve the tamarind water.

Heat 2 teaspoons oil over medium heat. Cook eggplant about 2 minutes, then add carrots, drumsticks, and salt and cook 2 minutes more. Add tomato and cook 1 minute.

Add 3 cups water, sambar powder, jaggery, and about 4 tablespoons tamarind water. Stir in the cooked dal and optional Kashmiri chile powder. Simmer 5–6 minutes.

For the tempering, heat ghee or oil. Add mustard seeds and let them pop, then add hing and curry leaves briefly until crisp.

Pour the tempering over the simmering sambar. Garnish with cilantro and serve hot with idli, dosa, or rice.