Step-by-Step Instructions

1. 1.Prepare the Dal

   Rinse 0.5 cup of Toor Dal thoroughly. Add the rinsed dal 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 cook for 15 minutes. Allow all pressure to release naturally before opening the lid. Once cooked, mash the dal well with the back of a ladle until it has a smooth, creamy consistency.

2. 2.Start the Sambar Base

   Heat a pot over medium heat and add 1 tablespoon of oil. Once the oil is hot, lower the heat and add 1 teaspoon of black mustard seeds. Allow them to splutter (you can cover the pot to prevent splattering). Once the mustard seeds have spluttered, add 0.5 teaspoon of cumin seeds and 0.25 teaspoon of fenugreek seeds (methi). Be careful not to let the fenugreek seeds turn too dark, as they will become bitter.

3. 3.Sauté Onions and Tomatoes

   Immediately add 8-10 small onions (or 1 large regular onion, chopped) to the pot. Add 0.5 teaspoon of asafoetida (hing), if using. Fry the onions on medium heat for a little bit until they start to soften. Then, add 1 medium chopped tomato and continue to sauté.

4. 4.Add Hard Vegetables and Spices

   Add the hard vegetables: 0.5 cup chopped pumpkin (or butternut squash), 0.5 cup chopped daikon radish, 0.5 cup chopped carrots, and 1-2 chopped drumsticks (approx. 0.5 cup). Stir them well. Add 0.25 teaspoon of turmeric powder, 0.25 teaspoon of Kashmiri red chili powder (optional), and 1.5 tablespoons of sambar powder. Give everything a quick stir to combine the spices with the vegetables. Add 1.5 cups of hot water, cover the pot, and cook on medium heat until the vegetables are half-cooked.

5. 5.Add Eggplant and Continue Cooking

   Once the vegetables are half-cooked, add 0.5 teaspoon more salt and 0.5 cup chopped eggplant to the pot. Cover again and continue to cook on medium heat until all the vegetables are soft.

6. 6.Prepare Tamarind Concentrate

   While the vegetables are cooking, take 1 heaped teaspoon of tamarind concentrate and add 2 tablespoons of hot water to it. Mix well to dissolve the concentrate.

7. 7.Combine Dal and Flavorings

   Once the vegetables are soft, add the cooked and mashed dal to the pot. Rinse out the pressure cooker insert with a splash of water and add that to the dal as well. Pour in the prepared tamarind concentrate. Add 2 teaspoons of jaggery (or light brown sugar/regular sugar) for a hint of sweetness. Stir everything thoroughly to combine. Add 0.5 cup chopped green beans and tear a few curry leaves (5-6 leaves) directly into the dal. Cover the pot and cook on medium heat for another 5-6 minutes to allow the flavors to meld.

8. 8.Perform Final Tempering (Tadka)

   In a separate small pan (tadka pan), heat 2 teaspoons of ghee (or oil) over medium heat. Once the ghee is hot, add 0.25 teaspoon of mustard seeds. Let them splutter. Then add 0.25 teaspoon of cumin seeds and 3-4 dry red chilies. Finally, add a few more curry leaves (5-6 leaves) and let them sizzle. Immediately transfer this hot, sizzling tempering into the simmering Sambar Dal.

9. 9.Garnish and Serve

   Stir the tempering into the dal. Garnish with 2 tablespoons of freshly chopped coriander leaves. Your Sambar Dal is now ready to be served. It can be stored in portions in the fridge for about 4-5 days or frozen for longer storage.