Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Soaking the Toor Dal for about an hour before cooking helps it cook faster.

• Be careful when spluttering mustard seeds; you can cover the pot with a lid to prevent them from landing on you.

• Do not let the fenugreek seeds turn too dark, as they will become bitter. Add onions immediately after they start changing color.

• You can use any vegetables of your choice, but avoid green bell peppers or cabbage for Sambar.

• If fresh curry leaves are unavailable, you can omit them, but there is no direct substitute for their unique flavor.

• Sambar Dal can be divided into portions and stored in the fridge for about 4-5 days, or it freezes very well.

• You can use red/yellow lentils or yellow split peas instead of Toor Dal.

• Regular onions can be used in place of small onions.

• Butternut squash can be substituted for pumpkin.

• Lemon juice can be used as a substitute for tamarind concentrate.

• Light brown sugar or regular sugar can be used instead of jaggery for sweetness.

• Any type of dry red chillies can be used for the tempering.