Step-by-Step Instructions

1. 1.Prepare the Base

   Heat 1 tablespoon of oil in a pressure cooker. Once hot, add 1/4 teaspoon of mustard seeds, 1/4 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, and 1/2 teaspoon of turmeric powder. Let them splutter and mix well.

2. 2.Add Vegetables and Dal

   Add all the chopped vegetables: diced pumpkin, diced bottle gourd, thinly sliced carrot, the crushed green chili-ginger-garlic-coriander-curry leaves paste, diced onion, diced tomato, and diced eggplant. Mix thoroughly. Add 2 flat teaspoons of salt. Then, add the soaked toor dal along with its soaking water. Add additional water (about 1 cup) to cover the ingredients.

3. 3.Pressure Cook

   Close the pressure cooker lid. Cook for 2 whistles on high flame, then reduce the heat to medium and cook for another 2 whistles. Allow the pressure to release naturally until the cooker is completely cool.

4. 4.Mash the Sambar

   Once the pressure cooker is cool, open the lid. Stir the cooked dal and vegetables. Use a hand blender to mash the mixture to a smooth consistency. If you prefer chunky vegetables, you can skip this step or mash lightly.

5. 5.Add Final Seasonings and Chutneys

   Place the pressure cooker back on the stove over medium heat. Add 1/4 teaspoon of homemade garam masala (or pulao masala), 2 tablespoons of sambar masala, 2 tablespoons of homemade podi masala, 1/4 teaspoon of dry mango powder (amchur), 1/4 teaspoon of sugar (adjust to taste), 1/2 teaspoon of coriander powder, and 1 flat teaspoon of red chili powder (adjust to taste). Stir in 1 small bowl of coconut chutney and 2 tablespoons of tamarind chutney. Mix all ingredients thoroughly.

6. 6.Adjust Consistency and Simmer

   Add more water to achieve your desired sambar consistency. Bring the sambar to a full boil on high flame, then reduce the heat and let it simmer for 15-20 minutes. This allows all the flavors from the spices and chutneys to meld beautifully.

7. 7.Serve

   Once the sambar has simmered and reached its perfect flavor, it's ready to serve. Enjoy this delicious and aromatic sambar hot with idli, dosa, uttapam, upma, or steamed rice.