Step-by-Step Instructions

1. 1.Prepare the Dal

   Rinse 1/2 cup Toor Dal thoroughly. You can soak the dal for about an hour to help it cook faster, though it's not strictly necessary.

2. 2.Cook the Dal

   Add the rinsed dal to a pressure cooker or Instant Pot. Add 1 tsp turmeric powder, 1 tsp salt, and 1.5 cups 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.

3. 3.Mash the Cooked Dal

   After pressure cooking is done, switch off the heat and allow all pressure to go down naturally. Open the lid. With the back of a ladle, mix the dal well until it is mashed and creamy.

4. 4.Initial Tempering for Sambar Base

   Heat a pot over medium heat. Add 1 tbsp oil. Once the oil is hot, lower the heat and add 1 tsp black mustard seeds. Allow the mustard seeds to splutter (be careful, you can put a lid on top). Once they splutter, add 1/2 tsp cumin seeds and 1/4 tsp fenugreek seeds. Do not let the fenugreek seeds turn too dark, as they will become bitter.

5. 5.Sauté Onions and Tomatoes

   Immediately add approx. 1 cup halved small onions (or regular onions) and 1/2 tsp hing (asafoetida, optional). Fry the onions on medium heat for a little bit, then add approx. 1 medium chopped tomato. Stir well.

6. 6.Add Hard Vegetables and Spices

   Add approx. 1/2 cup chopped pumpkin, approx. 1/2 cup chopped daikon radish, approx. 1/2 cup chopped carrots, and approx. 2-3 pieces of drumstick. Add 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder (optional), and 1.5 tbsp sambar powder. Give a quick stir to coat the vegetables with spices.

7. 7.Cook Hard Vegetables

   Add 1.5 cups hot water to the pot. Cover the pot and cook on medium heat until the hard vegetables are half cooked.

8. 8.Add Remaining Vegetables and Salt

   Add 1/2 tsp more salt and approx. 1 cup chopped eggplant. Cover and continue to cook until all the vegetables turn soft.

9. 9.Prepare Tamarind Concentrate

   In a small bowl, add 1 heaped tsp tamarind concentrate and 2 tbsp hot water. Mix well to dissolve the concentrate and create a smooth paste.

10. 10.Combine Dal and Flavorings

    Once vegetables are soft, add the cooked and mashed dal to the pot. Rinse the pressure cooker insert with a splash of water and add that water to the pot to get all the dal. Add the prepared tamarind concentrate. Stir well. Add 2 tsp jaggery (or light brown/regular sugar) for a subtle hint of sweetness. Add approx. 1/2 cup chopped green beans and approx. 5-6 torn curry leaves. Stir everything together to combine.

11. 11.Simmer the Sambar

    Cover the pot and simmer on medium heat for about 5-6 minutes to allow all the flavors to meld together.

12. 12.Prepare Final Tadka

    In a small pan (tadka pan), heat 2 tsp ghee (or oil). Once hot, add 1/4 tsp mustard seeds. Once they crackle, add 1/4 tsp cumin seeds and approx. 3-4 whole dry red chillies (Bohri/Boriya or any available). Finally, add approx. 5-6 curry leaves and let them burst out with happiness.

13. 13.Finish and Serve

    Immediately transfer this sizzling tadka into your simmering sambar. Add approx. 2 tbsp chopped coriander leaves for garnish. Stir well. Your Sambar Dal is ready to be served hot with rice, idli, dosa, or vada.