Ingredients:

For the Sambar:

• 1 cup toor dal (pigeon peas)
• 1 medium onion, chopped
• 1-2 medium tomatoes, chopped
• 1-2 carrots, chopped
• 1 small eggplant, chopped
• 5-6 drumstick pieces (optional)
• 1 small radish, sliced (optional)
• 2-3 tablespoons sambar powder
• 1/4 teaspoon turmeric powder
• Tamarind (size of a small lemon) or 1 tablespoon tamarind paste
• Salt to taste
• 4 cups water (adjust as needed)
• Fresh cilantro, chopped for garnish

For the Tempering:

• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds (optional)
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 10-12 curry leaves

Instructions:

1. Preparation:
   • Wash the toor dal thoroughly and soak it in water for 30 minutes.
   • If using tamarind, soak it in warm water for 15 minutes and extract the juice, discarding the pulp. If using tamarind paste, dissolve it in a little water.
2. Cooking the Dal:
   • Drain the soaked toor dal and add it to a pressure cooker along with 2 cups of water and turmeric powder.
   • Cook for 3-4 whistles until the dal is soft and mushy. If you don’t have a pressure cooker, you can cook the dal in a pot, but it will take longer.
3. Cooking the Vegetables:
   • In a large pot, add the chopped vegetables (onions, tomatoes, carrots, eggplant, drumstick, radish) and 2 cups of water.
   • Bring to a boil and cook until the vegetables are tender.
4. Combining Dal and Vegetables:
   • Once the vegetables are cooked, add the cooked dal to the pot.
   • Add sambar powder, tamarind juice/paste, and salt to the mixture.
   • Mix well and let it simmer for 10-15 minutes, allowing the flavors to meld together. Adjust the consistency by adding more water if needed.
5. Tempering:
   • Heat oil or ghee in a small pan.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, fenugreek seeds (if using), dried red chilies, asafoetida, and curry leaves.
   • Fry for a few seconds until fragrant.
   • Pour the tempering over the simmering sambar and mix well.
6. Finishing:
   • Taste and adjust the seasoning if needed.
   • Garnish with freshly chopped cilantro.
7. Serving:
   • Serve the sambar hot with steamed rice, idli, dosa, or vada.

Tips:

• For a richer flavor, you can add a handful of fresh grated coconut or coconut milk towards the end of cooking.
• Adjust the quantity of sambar powder according to your spice preference.
• You can add a small piece of jaggery for a hint of sweetness to balance the tangy flavor of tamarind.
• Sambar can be made with a variety of vegetables like pumpkin, potatoes, okra, or any other vegetable of your choice.