Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Serve

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

• Feel free to add any vegetables you like. Pumpkin could be a lovely addition.