Step-by-Step Instructions

1. 1.Pressure Cook Dal

   In a pressure cooker, add the washed Toor Dal and 2 cups of water. Pressure cook for one whistle until the dal is perfectly cooked.

2. 2.Roast Coriander Seeds

   Heat a pan and add 1/2 teaspoon of coconut oil. Add coriander seeds and sauté for 1 minute on low to medium flame until they are slightly roasted. Remove from the flame and keep aside.

3. 3.Roast Fenugreek Seeds, Coconut, and Curry Leaves

   In the same pan, add another 1/2 teaspoon of coconut oil. Add fenugreek seeds and sauté for a few seconds until they slightly change color. Then, add grated coconut and curry leaves. Fry for about 3-4 minutes on medium flame until the coconut turns golden brown in color.

4. 4.Grind Spices and Coconut

   In a blender, add the roasted coriander seeds, the roasted coconut mixture, cumin seeds, and enough water. Grind to a smooth paste.

5. 5.Season the Dal

   Remove the cover from the pressure cooker. To the cooked dal, add turmeric powder, red chilli powder, and salt. Stir well and let it come to a boil.

6. 6.Add Vegetables and Cook

   Add the chopped drumsticks, carrots, lady's finger, red onions, and tomatoes to the boiling dal. Mix well, cover, and cook the vegetables until tender but not overcooked.

7. 7.Incorporate Tamarind Paste

   Add the tamarind paste to the sambar and cook for a minute, allowing the flavors to meld.

8. 8.Add Coconut Paste and Simmer

   Add the ground coconut paste and 2 cups of water to the sambar. Mix well and let it come to a good boil, ensuring all ingredients are well combined.

9. 9.Final Seasoning

   Add sugar and fresh curry leaves to the curry. Let it come to a good boil once more.

10. 10.Garnish with Cilantro

    Add chopped cilantro leaves to the sambar and turn off the flame.

11. 11.Prepare Tempering

    Heat a separate small pan and add 1 teaspoon of coconut oil. Add mustard seeds and let them splutter.

12. 12.Add Dry Red Chillies to Tempering

    Once the mustard seeds splutter, add the dry red chillies and sauté for a few seconds until fragrant.

13. 13.Add Tempering to Sambar

    Pour the prepared tempering over the sambar. Mix gently and serve hot.