Step 1: Prepare Dal and Vegetables for Pressure Cooking

Take a pressure cooker. Add 1 medium bowl (approx. 1 cup) of washed arhar dal (toor dal). Add the chopped brinjal, carrot, and potato pieces. Pour in 2.5 cups of water. Add 2 teaspoons of salt and 1 teaspoon of turmeric powder. Mix all ingredients well.

Step 2: Pressure Cook Dal and Vegetables

Close the pressure cooker with its lid. Place it on a medium flame and cook for 3-4 whistles until the dal and vegetables are soft.

Step 3: Prepare Tempering Base

While the dal is cooking, heat 2-3 tablespoons of oil in a separate pan on a medium flame. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of fenugreek seeds and 1/2 teaspoon of asafoetida. Add a few curry leaves and 2 broken dried red chilies. Mix well and let them turn light brown.

Step 4: Sauté Garlic and Onions

Add the finely chopped garlic to the pan and sauté until it turns light brown. Then add the finely chopped onions and continue to sauté until they also turn light brown.

Step 5: Cook Tomatoes and Red Chili Powder

Add the finely chopped tomatoes to the pan. Add 1 teaspoon of red chili powder. Mix well. Cover the pan with a lid and cook on a medium flame for about 30 seconds to allow the tomatoes to soften.

Step 6: Combine Dal and Tempering

Once the tomatoes are soft, remove the lid and mix them well. Carefully add the pressure-cooked dal and vegetable mixture from the cooker into the pan with the tempering. Mix everything thoroughly.

Step 7: Add Tamarind Pulp and Sambhar Masala

Add 2-3 tablespoons of tamarind pulp and 2-3 teaspoons of sambhar masala to the mixture. Mix well to combine all the flavors.

Step 8: Simmer and Finish

Cook the sambhar on a slow to medium flame for about 10 minutes, allowing it to come to a good boil and for the flavors to meld. The consistency should be neither too thick nor too watery. Taste and add more salt if required. Finally, garnish with chopped coriander leaves and mix. Your delicious sambhar is ready to serve.

• Adjust the quantity of asafoetida (hing) based on its strength and your preference.

• Adjust the amount of tamarind pulp to achieve your desired level of sourness.

• Add more salt to taste after mixing the dal with the tempering if needed.

• Sambar should not be too thick or too watery; adjust consistency with water if necessary.

• You can add other vegetables like drumsticks, French beans, or bottle gourd to the sambhar.

• Garlic can be crushed instead of finely chopped.