Step-by-Step Instructions

1. 1.Prepare Beetroot

   Peel and cube 200 grams of beetroot into small pieces.

2. 2.Pressure Cook Dal and Vegetables

   In a pressure cooker, add 1/2 cup of soaked toor dal, cubed beetroot, 1 medium cubed onion, 3-4 drops of oil, 1/4 tsp turmeric, 3-4 green chili slits, and 2 cups of water. Cover and cook on medium flame for 4-5 whistles until the dal is soft and beetroot is tender but not mushy.

3. 3.Prepare Sambar Paste - Roast Spices

   Heat 1 tbsp of oil in a pan. Add 1 tbsp chana dal, 1 tbsp urad dal, 4-5 dry chilies, 1.5 tbsp coriander seeds, and 2 pinches of fenugreek. Sauté on low flame until the dals turn reddish-brown.

4. 4.Add Rice and Coconut

   Once dals change color, add 1/2 tbsp rice and roast until dals are well-roasted and chilies puff up. Then add 1/4 cup fresh coconut pieces, 2 cloves, and a 1/2 inch cinnamon stick. Roast for another minute.

5. 5.Grind Sambar Paste

   Transfer the roasted spices to a mixer jar. Add lemon-sized soaked tamarind (with its water). Grind to a smooth paste, adding water as needed. Set aside.

6. 6.Mash Cooked Dal

   Gently mash the pressure-cooked dal and vegetables with a masher, ensuring the beetroot pieces remain somewhat intact.

7. 7.Prepare Tempering

   In a pan (or the same pot for sambar), heat 1.5 tbsp oil. Add 1/2 tsp mustard seeds and 1 broken dry chili. Let the mustard seeds splutter.

8. 8.Add Cumin, Hing, Curry Leaves, Tomato, and Salt

   After mustard splutters, add 1/4 tsp cumin, 1/8 tsp hing, 1 sprig of curry leaves, 1 cubed tomato, and salt to taste. Sauté until the tomato skin softens.

9. 9.Add Ground Paste and Chili Powder

   Add the ground sambar paste and 1 tbsp chili powder to the pan. Mix well.

10. 10.Boil the Paste

    Add 1.5 cups of water and mix thoroughly. Bring to a boil for two minutes to cook the tamarind and spices.

11. 11.Add Jaggery and Mashed Dal

    Add 1.5 tbsp jaggery (optional, adjust to taste) and the mashed dal mixture. Mix well.

12. 12.Adjust Consistency and Boil

    Add 2.5 cups of water and some chopped coriander. Cover and boil on medium flame for 10 minutes, allowing the flavors to meld.

13. 13.Final Adjustments and Serve

    After 10 minutes, open the lid, check the salt, and adjust if necessary. Add more chopped coriander. Serve hot with rice, idli, or dosa.