Make the sambar

For Sambar:

1 cup toor dal (pigeon peas)

2–3 cups water

1 medium onion, chopped

1 tomato, chopped

1 carrot, chopped

1 drumstick (optional), cut into pieces

2–3 tbsp tamarind pulp

2 tsp sambar powder

½ tsp turmeric powder

Salt to taste

For Tempering:

1 tsp mustard seeds

1 tsp cumin seeds

2 dry red chilies

A pinch of asafoetida (hing)

10–12 curry leaves

1 tbsp oil or ghee

Method:

Cook the Dal:

Wash toor dal and cook it with 2–3 cups water and turmeric until soft (pressure cooker: 3–4 whistles). Mash lightly.

Prepare Tamarind Water:

Soak tamarind in ½ cup warm water for 10 minutes, extract the pulp, and discard the fibers.

Cook Vegetables:

In a pot, add chopped vegetables, sambar powder, salt, and tamarind water. Cook until vegetables are tender.

Combine Dal and Vegetables:

Add the cooked dal to the vegetables. Adjust consistency with water as needed. Bring to a gentle boil.

Tempering:

Heat oil in a small pan, add mustard seeds, cumin seeds, dry red chilies, curry leaves, and hing. Fry for a few seconds.

Pour tempering into the sambar and mix well.

Serve:

Serve hot with steamed rice, idli, or dosa.