Step-by-Step Instructions

1. 1.Heat Oil and Temper Mustard Seeds

   Heat 2 tablespoons of oil in a pot. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter until they pop.

2. 2.Sauté Onions

   Add 1 cup of chopped small onions to the pot and sauté them until they become translucent and slightly softened.

3. 3.Add Dried Chilies and Tomato

   Add 4 broken dried red chilies to the sautéed onions. Immediately after, add 1 medium chopped tomato and continue to sauté until the tomato softens and breaks down.

4. 4.Incorporate Vegetables and Spices

   Add 1 cup of chopped mixed vegetables (such as beans, carrot, and brinjal) to the pot. Then, add 1.5 tablespoons of sambar powder, 1 teaspoon of chili powder, and 1 teaspoon of salt. Mix all the ingredients thoroughly and sauté for about 2-3 minutes to coat the vegetables with spices.

5. 5.Add Dal Water and Cook Vegetables

   Pour in the water from the cooked toor dal (which was cooked with 4 cloves of garlic). Stir to combine all ingredients. Let the mixture simmer, allowing the vegetables to cook until they are about 50% tender.

6. 6.Add Mashed Dal and Tamarind Pulp

   Once the vegetables are partially cooked, add the mashed cooked toor dal to the pot. Then, add the tamarind pulp (extracted from a small lemon-sized ball of tamarind).

7. 7.Simmer Sambar to Perfection

   Mix all the ingredients well to ensure even distribution. Bring the sambar to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes. This allows all the flavors to meld together and the vegetables to become fully tender. The sambar should thicken slightly.

8. 8.Garnish and Serve

   Once the sambar has simmered and reached the desired consistency, turn off the heat. Garnish generously with fresh coriander leaves before serving hot with rice or idli/dosa.