Step-by-Step Instructions

1. 1.Cook the Dal

   In a pressure cooker, add 1/2 cup tur dal and 2 tablespoons moong dal. Rinse and clean the dals with water. Add 2 cups of water and 1/4 teaspoon of turmeric powder. Close the lid and cook for 4-5 whistles on medium flame until the dal is soft and well-cooked. Once cooked, mash the dal thoroughly and set aside.

2. 2.Prepare Tamarind Extract and Vegetables

   Soak a lemon-sized ball of tamarind in water. Meanwhile, chop the drumsticks, brinjal, potato, carrot, beans, and tomato into desired sizes. Keep them ready.

3. 3.Sauté Onions and Green Chillies

   Heat 3 tablespoons of oil in a pan. Add 1/4 teaspoon of fenugreek seeds and fry until they turn reddish. Then, add 4 sliced green chilies and 1 large chopped onion. Add 1/4 teaspoon of turmeric powder and 1 teaspoon of salt. Sauté on medium flame until the onions soften.

4. 4.Cook Vegetables

   Add the chopped drumsticks to the pan and sauté with the onions for a minute. Then, add the chopped brinjal, potato, carrot, beans, and tomato. Mix well and sauté for 2 minutes. Cover the pan with a lid and cook on low flame for about 4-5 minutes until the vegetables are half-cooked.

5. 5.Add Spices and Tamarind Pulp

   Remove the lid and add 3 teaspoons of red chili powder. Mix well, ensuring the chili powder coats the vegetables. Squeeze the soaked tamarind to extract the pulp and pour it into the pan. Add 3 glasses of water and mix everything. Taste and adjust salt and sourness if needed.

6. 6.Simmer Sambar Base

   Cover the pan again and cook on medium flame for 5-6 minutes until all the vegetables are fully cooked and tender.

7. 7.Combine with Dal and Sambar Powder

   Once the vegetables are cooked, add the mashed dal to the pan. Add 2 tablespoons of sambar powder and mix everything thoroughly. Cover the pan and let it simmer on low to medium flame for another 5 minutes to allow the flavors to meld.

8. 8.Prepare and Add Tadka

   In a separate small pan, heat 2 tablespoons of oil. Add 1 tablespoon of mixed mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the mustard seeds splutter. Add a little asafoetida and 10 crushed garlic pods. Fry until the garlic turns light golden. Then, add 5-6 broken dry red chilies and curry leaves. Fry until the curry leaves are crisp. Pour this hot tadka over the simmering sambar.

9. 9.Final Touches

   Add 1 tablespoon of ghee to the sambar and mix gently. Finally, garnish with finely chopped coriander leaves. Serve hot with rice, idli, or dosa.