Preparation Time: 10-15 minutes
Rinse and pressure cook: Rinse 1 cup of toor dal thoroughly and cook it in a pressure cooker with 2-3 cups of water, a pinch of turmeric, and a little oil for 3-4 whistles until soft. If using a regular pot, cook until the dal is completely mushy. Mash the dal: Once cooked, mash the dal well with a spoon or whisk and set aside.
Cook the vegetables: In a large pot, heat 1 tablespoon oil. Add chopped carrots, drumstick, potato, brinjal, tomato, and onion (if using). Sauté for 3-4 minutes. Add sambar powder and tamarind: Add 1 tablespoon sambar powder, turmeric powder, and tamarind pulp. Mix well. Add enough water to cover the vegetables, season with salt, and let it simmer until the vegetables are cooked through (about 10-12 minutes). Add dal to the vegetables: Once the vegetables are soft, add the mashed dal to the pot. Stir everything together and add more water to adjust the consistency (sambar is slightly thin but can be thickened based on preference). Let it simmer for another 5-7 minutes. Taste and adjust: Check the seasoning and sourness. Add more tamarind or salt if needed.
Heat oil or ghee: In a small pan, heat 1 tablespoon oil or ghee. Add mustard and cumin seeds: Once the oil is hot, add mustard seeds. When they splutter, add cumin seeds, urad dal, and dried red chilies. Fry until the urad dal turns golden. Add curry leaves and hing: Add curry leaves and a pinch of asafoetida. Sauté for a few seconds and immediately pour the tempering over the simmering sambar.
Garnish the sambar with fresh coriander leaves and serve hot with steamed rice, idli, dosa, or vada.
