Step-by-Step Instructions

1. 1.Cook the Toor Dal

   Add 1 cup of washed Toor Dal to a pot. Pour in water as needed, add salt to taste, and 1/4 tsp of Turmeric Powder. Mix well and cook until the dal is tender. Once cooked, set it aside.

2. 2.Prepare the Tempering

   Heat 2 tbsp of oil in a wok or kadai. Add 1 tsp of Mustard Seeds and 1/2 tsp of Methi Seeds. Once they start to splutter, add 2-3 dry red chilies, 1-2 green chilies, and 10-12 curry leaves. Stir for a few seconds, then add 1/2 tsp of Hing and mix.

3. 3.Sauté Onions and Tomatoes

   Add 1 large sliced onion to the wok and cook for 5-6 minutes until softened. Next, add 2 medium chopped tomatoes and cook for another 5 minutes until they break down and become pulpy.

4. 4.Add Vegetables and Spices

   Add 1/2 cup chopped carrot, 8-10 pieces of drumstick, 1/2 cup chopped bottle gourd, and 1/2 cup chopped eggplant to the wok. Add an additional 2 tbsp of oil, 1/2 tsp of red chili powder, and 2 tsp of Sambar powder. Mix all the ingredients thoroughly.

5. 5.Simmer with Tamarind and Water

   Pour in 2-3 tbsp of diluted tamarind paste and mix well. Add water as needed to cover the vegetables and bring the mixture to a boil. Cover the wok with a lid and cook for 20-30 minutes until the vegetables are tender.

6. 6.Finish the Sambar

   Once the vegetables are cooked, add 1/2 cup of pearl onions and 2 tsp of jaggery powder. Mix well to combine. Finally, add the previously cooked Toor Dal to the Sambar and mix thoroughly. Garnish with fresh cilantro.

7. 7.Serve

   Serve the hot Sambar with Idli or Dosa for a complete and satisfying meal. Happy Onam!