Step-by-Step Instructions

1. 1.Prepare Masala Paste

   Heat 1 tbsp oil in a pan. Add split pigeon peas, split black gram, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, and dry chillies. Sauté until aromatic and slightly golden, about 2-3 minutes. Add chopped coconut and sauté for another 1-2 minutes until light brown. Transfer the roasted ingredients to a blender. Add a little water and grind to a fine paste. Set aside.

2. 2.Sauté Vegetables

   Heat 2 tbsp oil in the same pan. Add mustard seeds and split black gram. Let them splutter. Add curry leaves, cumin seeds, green chillies, and asafetida. Sauté for 30 seconds. Add drumsticks, carrots, beans, and cabbage. Sauté for 2-3 minutes.

3. 3.Add Spices and Tomato

   Add turmeric powder and sauté for 1 minute. Add chopped tomato and salt as required. Sauté until tomatoes soften, about 2-3 minutes.

4. 4.Combine with Masala and Tamarind

   Add the prepared masala paste to the sautéed vegetables. Add water (from the blender rinse) and mix well. Pour in the dissolved and filtered tamarind water. Mix everything thoroughly.

5. 5.Cook Sambar

   Cover the pan and cook for a few minutes until the vegetables are tender, about 5-7 minutes.

6. 6.Add Cooked Dal

   Add the cooked split pigeon peas (dal) to the sambar. Mix well. Add water as required to achieve desired consistency.

7. 7.Final Boil and Garnish

   Bring the sambar to a boil and let it simmer for 5 to 10 minutes for the flavors to meld. Garnish with fresh coriander leaves. Serve hot.