Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of split pigeon peas, 1 teaspoon of split black gram, 1 teaspoon of coriander seeds, 1/2 teaspoon of peppercorns, 1/2 teaspoon of fenugreek seeds, 1/2 teaspoon of cumin seeds, and 3 dry chillies. Sauté until the spices are aromatic and lightly browned. Add 1/4 cup of chopped coconut and continue to sauté until it is also lightly browned. Transfer all the roasted ingredients to a grinder. Add a small amount of water and grind to a fine, smooth paste. Set aside.

2. 2.Sauté Vegetables and Spices

   Heat 2 tablespoons of oil in the same pan. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of split black gram, allowing them to splutter. Then add a few curry leaves, 1/2 teaspoon of cumin seeds, 1 or 2 green chillies, and 1/4 teaspoon of asafoetida. Sauté for a few seconds until fragrant. Add 2 cut drumsticks, 1 chopped carrot, a few chopped beans, and a small piece of chopped cabbage. Sauté the vegetables for 2-3 minutes. Add 1/2 teaspoon of turmeric powder and mix well. Incorporate 1 chopped tomato and salt as required, cooking until the tomatoes soften.

3. 3.Combine with Masala and Tamarind

   Add 1 tablespoon of sambar powder (optional) to the sautéed vegetables and mix thoroughly. Pour in the prepared masala paste. Rinse the grinder with a little water and add that water to the pan, mixing everything well. Add the tamarind extract (from a lemon-sized tamarind soaked in water, dissolved, and filtered) to the mixture. Cover the pan and cook for a few minutes until the vegetables are partially cooked.

4. 4.Add Dal and Simmer

   Uncover the pan, revealing the partially cooked vegetables. Add 1 cup of cooked split pigeon peas (toor dal) to the sambar and stir to combine. Add water as required to achieve your desired consistency. Stir in a few chopped coriander leaves. Bring the sambar to a boil and then let it simmer for 5 to 10 minutes, allowing all the flavors to meld and the sambar to thicken slightly.

5. 5.Serve

   Once the sambar has simmered and reached the desired consistency, it is ready to be served hot. Garnish with fresh coriander leaves if desired.