Step-by-Step Instructions

1. 1.Pressure Cook Dal and Vegetables

   Add 1 cup Toor Dal, 2 cups chopped mixed vegetables (brinjal, pumpkin, drumstick), 1/2 teaspoon turmeric powder, and enough water to a pressure cooker. Cook for 3-4 whistles until the dal and vegetables are soft and well-cooked.

2. 2.Prepare Tempering Base

   In a separate pan, heat 3 tablespoons of oil over medium heat. Once hot, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them splutter for about 15-20 seconds.

3. 3.Sauté Aromatics

   Add 1 sprig of curry leaves, 2-3 slit green chilies, and 1 tablespoon ginger-garlic paste to the pan. Sauté for about 30 seconds until fragrant.

4. 4.Cook Onions

   Add 1 large sliced onion to the pan. Sauté for 3-4 minutes until the onions turn translucent and slightly golden.

5. 5.Cook Tomatoes

   Add 2 medium chopped tomatoes to the pan. Mix well, then cover the pan with a lid. Cook for 5-7 minutes until the tomatoes are soft and mushy, stirring occasionally.

6. 6.Add Powdered Spices

   Uncover the pan. Add 1/2 teaspoon turmeric powder, 2-3 tablespoons Sambar Masala, and 1 teaspoon red chili powder. Mix all the spices thoroughly with the vegetables and cook for 1-2 minutes until the raw smell of the spices disappears and oil starts to separate from the mixture.

7. 7.Add Tamarind Pulp

   Pour in 1/2 cup of tamarind pulp (or tamarind water prepared from a small lemon-sized ball of tamarind). Mix well and bring the mixture to a gentle boil.

8. 8.Combine and Simmer

   Add the pressure-cooked dal and vegetables to the pan with the gravy. Add salt to taste and mix thoroughly. Add water if needed to adjust the consistency to your preference. Bring the sambar to a boil, then reduce the heat and let it simmer for 5-7 minutes to allow all the flavors to meld together.

9. 9.Garnish and Serve

   Garnish the hot sambar with fresh coriander leaves before serving. Serve hot with idli, dosa, rice, or vada.