Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 2 tablespoons of cooking oil in a pot. Once the oil is hot, add 0.5 teaspoon of mustard seeds and let them splutter.

2. 2.Sauté Onions and Chilies

   Add 1 cup of chopped small onions (shallots) to the pot and sauté until they turn translucent. Then, add 4 dried red chilies and continue to sauté for about 1 minute.

3. 3.Add Tomatoes and Vegetables

   Add 1 large chopped tomato to the pot and cook until it softens. Next, add 1.5 cups of mixed chopped vegetables (beans, carrots, brinjal) and mix well.

4. 4.Add Spices and Salt

   Sprinkle 1.5 tablespoons of sambar powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt (or to taste) over the vegetables. Mix all the ingredients thoroughly.

5. 5.Add Dal Water and Cook Vegetables

   Pour the water from the cooked dal (which was cooked with 4 garlic cloves) into the pot. Stir well and let the vegetables cook until about 50% done.

6. 6.Add Cooked Dal and Tamarind Extract

   Once the vegetables are partially cooked, add the mashed cooked toor dal and the tamarind extract (prepared from a small lemon-sized ball of tamarind). Stir everything together.

7. 7.Simmer and Serve

   Bring the sambar to a boil and let it simmer for 5-7 minutes until all the vegetables are tender and the flavors have melded. Cover the pot and turn off the heat. Serve hot with rice or idli/dosa.