Step-by-Step Instructions

1. 1.Prepare Sambar Masala - Roasting Spices

   Heat a pan and add 1 tbsp coriander seeds. Lightly roast until fragrant, then remove. Next, add 1 tbsp urad dal, 1 tbsp chana dal, and 1/2 tsp arhar dal to the same pan. Lightly roast until golden, then remove. In the same pan, add some mustard seeds, some curry leaves, 4-5 black pepper, a few small pieces of cinnamon, 1/2 tsp fenugreek seeds, some cumin, and some asafoetida. Lightly roast until fragrant. Finally, add 4-5 dry red chillies and roast them briefly until they release their aroma.

2. 2.Grind Sambar Masala

   Allow all the roasted spices to cool down completely. Transfer them to a mixer grinder jar. Add 1 tsp turmeric powder. Grind everything into a fine powder. Store this homemade sambar masala in an airtight jar for future use.

3. 3.Prepare Sambar Base - Tempering

   Place a pressure cooker on the stove and add 1 tbsp mustard oil. Once the oil is hot, add 1 tsp mustard seeds and let them splutter. Then add 1/2 tsp cumin, 2 pinches of asafoetida, 1/2 tsp fenugreek seeds, and some curry leaves. Mix well and keep the flame low.

4. 4.Sauté Vegetables

   Add 1 small sliced onion and sauté until it turns light pink. Then add 4 slit green chillies and 2 medium chopped tomatoes. Cook on low heat until the tomatoes soften.

5. 5.Add More Vegetables and Spices

   Add 1/4 cup chopped bottle gourd, 1/4 cup chopped capsicum, and 1/4 cup chopped pumpkin to the cooker. Mix all the vegetables well. Now, add 1 tsp turmeric powder, 1 tsp red chilli powder, and 2 tbsp of the prepared sambar masala. Mix everything thoroughly so the spices coat the vegetables.

6. 6.Add Dal and Water

   Add 1/4 cup of arhar dal (toor dal), which has been soaked for 15 minutes, to the vegetable mixture. Add salt to taste. Pour in 3 cups of water. Mix everything well.

7. 7.Pressure Cook Sambar

   Add 1 chopped raw mango (or 1 tbsp tamarind paste/lemon juice for tanginess). Close the pressure cooker lid. Cook on medium flame until 4 whistles. After 4 whistles, turn off the gas and let the pressure release naturally.

8. 8.Finish Sambar

   Once the pressure is released, open the cooker. Mash the sambar gently with a ladle to break down some of the vegetables and dal. Add chopped green coriander for garnish. Your sambar is ready.

9. 9.Final Tempering (Optional)

   For an extra layer of flavor, heat 1 tsp oil in a small pan. Add 2 dry red chillies and some curry leaves. Once they splutter, pour this tempering over the prepared sambar.