Step-by-Step Instructions

1. 1.Prepare the Dal

   Rinse 1/2 cup of Toor Dal thoroughly. Add it to a pressure cooker or Instant Pot. Add 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1.5 cups of hot water. Close the lid and pressure cook for 15 minutes. If using a stovetop pressure cooker, allow it to come to full pressure on high heat, then lower the heat to low and set a timer for 15 minutes. After cooking, switch off the heat and allow all pressure to go down naturally before opening the lid.

2. 2.Mash the Dal

   Once the pressure is released, open the cooker. With the back of a ladle, mix the dal well until it is mashed and creamy.

3. 3.Temper the Spices (Initial)

   Heat 1 tablespoon of oil in a pot over medium heat. Once the oil is hot, lower the heat and add 1 teaspoon of black mustard seeds. Let them splutter (be careful, they might pop; you can put a lid on).

4. 4.Add Cumin and Fenugreek

   Once the mustard seeds have spluttered, add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of fenugreek seeds (methi). Do not let the fenugreek seeds turn too dark, or they will taste bitter.

5. 5.Sauté Onions and Asafoetida

   Immediately add the small onions (about 10-12, halved) and 1/2 teaspoon of asafoetida (hing, optional). Fry the onions on medium heat for a little bit until they start to soften.

6. 6.Add Tomatoes and Hard Vegetables

   Add 1 medium chopped tomato and continue to fry. Then add the hard vegetables: 1/4 cup diced pumpkin, 1/4 cup diced daikon radish, 1/4 cup diced carrots, and 1/4 cup drumstick pieces.

7. 7.Add Spices

   Add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of Kashmiri red chili powder (optional), and 1.5 tablespoons of sambar powder. Give it a quick stir to coat the vegetables with the spices.

8. 8.Simmer Hard Vegetables

   Add 1.5 cups of hot water. Cover the pot and cook on medium heat till the hard vegetables are half-cooked.

9. 9.Add Salt and Eggplant

   Add 1/2 teaspoon more of salt and 1/2 cup of diced eggplant. Cover again and cook until all the vegetables turn soft.

10. 10.Prepare Tamarind Concentrate

    In a small bowl, add 1 heaped teaspoon of tamarind concentrate. Add about 2 tablespoons of hot water and mix well to dissolve.

11. 11.Combine Dal and Tamarind

    Once the vegetables are soft, add the cooked and mashed dal to the pot. Stir well. Then pour in the prepared tamarind concentrate.

12. 12.Add Sweetness and Remaining Vegetables

    Add 2 teaspoons of jaggery (or light brown/regular sugar) for a hint of sweetness. Add 1/4 cup of chopped green beans and a few torn curry leaves. Cover the pot and simmer on medium heat for about 5-6 minutes to allow the flavors to meld.

13. 13.Prepare Final Tadka (Optional)

    In a small pan (tadka pan), heat 2 teaspoons of ghee (or oil) over medium heat. Once hot, add 1/4 teaspoon of mustard seeds. Let them crackle.

14. 14.Add Tadka Spices

    Once the mustard seeds crackle, add 1/4 teaspoon of cumin seeds and 3-4 dry red chilies (bohri/boriya chilli or any dry red chilli). Finally, add a few more curry leaves and let them splutter.

15. 15.Finish Sambar

    Immediately transfer this sizzling tadka into the simmering sambar. Stir well. Add 1/4 cup of chopped coriander leaves. Your Sambar Dal is ready to serve.