Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 2 tablespoons of cooking oil in a pan over medium heat. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 3 dried red chilies, and a sprig of curry leaves. Sauté until the mustard seeds splutter and the spices are fragrant.

2. 2.Sauté Aromatics

   Add 1 tablespoon of minced garlic and sauté for about 30 seconds until it turns light golden. Then, add 1/2 cup of whole small onions (shallots) and 1/4 cup of chopped large onion. Sauté for 2-3 minutes until the onions become translucent, but do not brown them completely.

3. 3.Add Vegetables

   Add 1/2 cup each of chopped flat beans, drumstick, carrot, green beans, and radish to the pan. Sauté the vegetables for 3-4 minutes, stirring occasionally.

4. 4.Incorporate Tomatoes and Spices

   Add 2 medium quartered tomatoes and sauté for 2-3 minutes until they start to soften. Then, add 1/4 teaspoon of asafoetida, 2 tablespoons of sambar powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 2 chopped green chilies.

5. 5.Cook Spices and Vegetables

   Pour in about 1/2 cup of hot water to prevent the spices from burning. Mix everything well and cook for 2-3 minutes until the spices are well incorporated and their raw smell disappears. Add 1 teaspoon of salt (or to taste) and mix.

6. 6.Combine with Dal and Tamarind

   Add 2 cups of boiled and mashed toor dal to the vegetable mixture. Stir thoroughly to combine. Bring the sambar to a gentle simmer. Then, add 3 tablespoons of tamarind pulp and mix. Let the sambar simmer for another 5-7 minutes for the flavors to meld.

7. 7.Final Touches and Serve

   Add a few more fresh curry leaves. Optionally, add 1 teaspoon of grated jaggery to balance the flavors, stirring until it dissolves. Once the sambar reaches your desired consistency and flavor, it is ready. Serve hot with rice or other South Indian dishes.