Step 1: Soak and Cook Dal

Take 1 cup of Toor/Arhar Dal in a bowl. Add water and soak for 15 minutes. After 15 minutes, drain the water and transfer the dal to a pressure cooker. Add sufficient water to cover the dal and salt to taste. Close the lid and cook for 3 whistles. Let the pressure release naturally and cool down.

Step 2: Prepare Tamarind Water

In a separate bowl, take about 20g of tamarind. Add hot water and mix well to extract the pulp. Strain the tamarind water to remove any seeds or fibrous bits. Set aside.

Step 3: Sauté Vegetables and Spices

Heat 2 tablespoons of oil in a pan. Add the roughly chopped onion (one of the two) and sauté lightly until translucent, about 2-3 minutes. Add the chopped tomatoes and a pinch of salt (only for the tomatoes) and cook until they soften, about 3-4 minutes. Add 2 tablespoons of Sambar Masala and mix well. If the masala starts to stick, add a little water to prevent burning. Continue to cook for 1-2 minutes until the raw smell of the masala disappears.

Step 4: Add Vegetables and Cook in Pressure Cooker

Add the chopped carrots, beans, pumpkin, bottle gourd, and brinjal to the pan with the sautéed masala. Mix well and cook for 5-7 minutes until the vegetables are slightly tender. Transfer the sautéed vegetables to the pressure cooker with the cooked dal. Add 2 tablespoons of turmeric powder and 2 tablespoons of Kashmiri red chili powder. Mix everything well. Add hot water to adjust the consistency if it's too thick. Close the pressure cooker lid and cook for another 3 whistles. Let the pressure release naturally and cool down.

Step 5: Final Adjustments and Simmer

Once the pressure cooker has cooled, open the lid. Add the remaining raw chopped onion. Pour in half of the prepared tamarind water and mix well. Add 3-4 cubes of jaggery (gur) and mix until dissolved. Add more hot water if needed to reach the desired consistency. Add the remaining tamarind water. Bring the sambar to a gentle simmer for about 5 minutes, allowing the flavors to meld.

Step 6: Prepare and Add Tempering (Tarka)

In a small tarka pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and 1 teaspoon of fenugreek seeds. Once the mustard seeds splutter, add 3-4 dry red chilies and a few sprigs of curry leaves. Fry for about 30 seconds until fragrant. Pour this tempering (tarka) over the simmering sambar. Mix well. Your Sambar is now ready to serve.

• You can use a variety of vegetables based on availability and preference.

• Adjust the amount of tamarind and jaggery to achieve your desired balance of sourness and sweetness.

• Ensure the pressure cooker cools down completely before opening the lid to prevent accidents and ensure proper cooking.

• Add drumsticks, okra, or potatoes for different textures and flavors.

• For a spicier sambar, increase the amount of dry red chilies or add green chilies during sautéing.