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 to cover the dal, then add salt to taste and 1/4 tsp of turmeric powder. Stir well and cook until the dal is tender.

2. 2.Prepare the Tempering

   Heat 2 tablespoons of oil in a separate pan. Add 1 tsp of mustard seeds, 1/2 tsp of methi seeds, 2-3 dry red chilies, 1-2 chopped green chilies, 10-12 curry leaves, and 1/2 tsp of hing. Sauté until fragrant and the mustard seeds begin to splutter.

3. 3.Sauté Onions and Tomatoes

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

4. 4.Add Vegetables and Spices

   Introduce 1/2 cup chopped carrot, 8-10 pieces of drumstick, 1/2 cup chopped bottle gourd, and 1/2 cup chopped eggplant to the pan. Add 1/2 tsp of red chili powder and 2 tsp of sambar powder. Mix thoroughly to coat all the vegetables with the spices.

5. 5.Simmer Vegetables with Tamarind

   Pour in 2-3 tablespoons of diluted tamarind paste and water as needed to just cover the vegetables. Stir well, then cover the pan and cook for 20-30 minutes, or 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. Finally, add the previously cooked Toor Dal to the vegetable mixture and stir to combine all ingredients. Garnish with fresh cilantro before serving.

7. 7.Serve

   Serve the hot Sambar with Idli or Dosa for a delicious South Indian meal.