Step-by-Step Instructions

1. 1.Soak and Pressure Cook Dal

   Take 1 cup Toor/Arhar Dal in a bowl. Add water and soak for 15 minutes. After 15 minutes, drain the soaked dal and transfer it to a pressure cooker. Add sufficient water (enough to cover the dal and a little extra). Add salt to taste. Cover the pressure cooker and cook for 3 whistles. Let it cool down naturally.

2. 2.Prepare Tamarind Water

   In a separate bowl, take some tamarind. Add hot water and mix well to extract the pulp, removing any seeds or fibrous parts. Strain the tamarind pulp through a sieve and set aside.

3. 3.Sauté Onions, Tomatoes and Masala

   Heat oil in a pan. Add one of the sliced onions and lightly fry until translucent. Add chopped tomatoes to the pan. Sprinkle salt only on the tomatoes to help them soften quickly. Mix well and cook until tomatoes are soft. Add 2 tbsp Sambar Masala to the pan. Mix it well. Add a little water to prevent the masala from burning and mix again.

4. 4.Add and Sauté Vegetables

   Add the chopped carrots, beans, pumpkin, bottle gourd, and brinjal to the pan. Mix all the vegetables thoroughly with the masala and sauté for a few minutes.

5. 5.Combine Dal and Vegetables

   Once the pressure cooker has cooled and the dal is cooked, open the lid. Add 2 tbsp Turmeric Powder and 2 tbsp Kashmiri Red Chilli Powder to the cooked dal. Mix well until combined. Transfer the sautéed vegetables from the pan into the pressure cooker with the dal. Mix everything well.

6. 6.Pressure Cook Again

   Add hot water to adjust the consistency of the sambar. Mix well. Cover the pressure cooker again and cook for another 3 whistles to ensure the vegetables are tender and flavors are melded. Let it cool down naturally.

7. 7.Add Remaining Flavorings

   Once cooled, open the pressure cooker. Add the remaining raw sliced onion. Mix well. Add half of the prepared tamarind water. Mix well. Add 3-4 cubes of jaggery. Add more hot water if needed to achieve desired consistency. Mix well. Add the remaining tamarind water. Mix well.

8. 8.Prepare and Add Tarka

   For the tarka, heat 2 tbsp oil in a small tarka pan. Add 1 tsp mustard seeds, 1 tsp methi/fenugreek seeds, 3-4 dry red chilies, and curry leaves. Fry until fragrant and mustard seeds splutter. Pour the prepared tarka over the sambar in the pressure cooker. Mix it gently.

9. 9.Serve Sambar

   The Sambar is now ready to be served, typically with Idli or Dosa.