Step 1: Cook the Dal

In a pressure cooker, add 100g of Toor dal, 1/2 tsp turmeric powder, and 2 green chillies. Add enough water and pressure cook until the dal is soft and well-cooked. Mash it slightly and keep aside.

Step 2: Sauté Aromatics

Heat 2 tsp of oil in a heavy-bottomed pan. Add 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, and 1/4 tsp cumin seeds. Once they splutter, add 2-3 red chillies and 1 sprig of curry leaves.

Step 3: Sauté Onions and Tomatoes

Add 1 cup of sambar onions (shallots) and sauté for a minute until they turn translucent. Then add 3 chopped tomatoes and cook for another minute until they soften slightly.

Step 4: Cook Vegetables with Spices

Add 3 chopped brinjals and 1 chopped drumstick to the pan and sauté for a minute. Add 1 1/2 tsp of sambar powder and 1/2 tsp of turmeric powder. Immediately add a splash of water to prevent the spices from burning and mix everything well.

Step 5: Simmer the Sambar Base

Add about 3 cups of water and salt to taste. Bring the mixture to a boil. Once boiling, add the extract of a lemon-sized tamarind ball. Continue to boil for a few minutes until the raw smell of the tamarind disappears and the vegetables are cooked through.

Step 6: Combine with Dal

Add the cooked and mashed Toor dal to the vegetable mixture. Mix well and let it simmer in an open pot for 10-12 minutes, allowing all the flavors to meld together and the sambar to reach the desired consistency.

Step 7: Garnish

Turn off the stove. Garnish with a handful of freshly chopped coriander leaves and mix gently.

Step 8: Final Tempering

In a separate small pan, heat 2 tbs of ghee. Add 1/4 tsp mustard seeds. When they splutter, add 2 dry red chillies and 1 sprig of curry leaves. Finally, add 1/4 tsp of asafoetida, turn off the heat, and immediately pour this tempering over the prepared sambar. Mix well before serving.

• Many people add Moong Dal in all sambars, but it is mainly for Tiffin Sambar. For Lunch Sambar (with rice), always use only Toor Dal.

• Boiling the dal properly is important. Use water without salt, as salt delays cooking. Don't boil in an open pot; use a pressure cooker. While boiling, add turmeric powder and 2 green chillies.

• Avoid using big onions out of convenience. Use shallots (small onions) for the best flavor.

• For Lunch Sambar, don't use beans or carrots. Use vegetables meant for sambar like drumstick, ladies' finger, eggplant, and pumpkin.

• Don't add chilli powder separately. Use freshly made sambar powder for the best taste.

• The quality of turmeric powder matters a lot. After adding masala, pour a little water to mix the flavors well and prevent burning.

• Choose good-quality tamarind carefully, as it affects the color of the sambar. Avoid very old, dark tamarind.

• Sambar should be cooked in an open pot after it comes to a boil to develop the right flavor and consistency.

• Always add coriander leaves only after turning off the stove. Never boil sambar with coriander leaves, as it will lose its fresh aroma.

• Never skip the final tempering. It is the most important final touch that adds a rich aroma and flavor to the sambar.