Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the number of dry and green chillies to suit your preferred spice level.

• Using fresh coconut for the masala paste enhances the flavor significantly.

• Ensure vegetables are cooked until tender but still retain a slight bite, avoiding overcooking.

• Experiment with other vegetables like pumpkin, potato, or brinjal for different textures and flavors.

• Substitute split pigeon peas with other dals like moong dal for a variation in taste and consistency.