Step-by-Step Instructions

1. 1.Pressure Cook Dal

   Add 1 cup of toor dal (soaked for 30 minutes), 1 medium chopped tomato, 8-10 garlic cloves, 1.5 tbsp sambar masala, 1 tsp salt, 1 tsp turmeric powder, 2-3 cups of water, and 1 tbsp ghee to a pressure cooker. Close the lid and cook for 3 whistles.

2. 2.Add Vegetables and Spices

   Once the pressure is released, open the cooker. Add 1 small chopped brinjal, 1 small chopped potato, 10-12 small onions, 1 small chopped radish, 1 small chopped carrot, 1 medium chopped tomato, and 2-3 slit green chilies. Then add 1.5 tbsp coriander-cumin powder, 1.5 tbsp red chili powder, and 1 tbsp sambar masala. Add 1-2 cups of water. Close the pressure cooker again and cook for 2 whistles.

3. 3.Add Tamarind and Jaggery

   After the second pressure cooking, open the cooker. Add 1/2 cup of tamarind water and 1 tbsp of jaggery to the sambar. Mix well and let it simmer for a few minutes to combine the flavors.

4. 4.Prepare the Tempering

   In a separate small pan, heat 2 tbsp of oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, and 1/4 tsp asafoetida. Let them splutter. Then add a handful of curry leaves, 2-3 dry red chilies, and 1 tbsp of chopped coriander stems. Sauté for a minute. Finally, add 1 tsp of red chili powder and mix quickly.

5. 5.Combine and Garnish

   Pour the prepared tempering into the simmering sambar. Stir well to incorporate the tempering. Let the sambar come to a final boil for about 1 minute. Garnish with fresh chopped coriander.

6. 6.Serve

   Serve the hot one-pot sambar with idli, dosa, or rice. Enjoy your meal!