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Instructions
- Cook the Dal: Pressure cook the toor dal with 2 cups of water and turmeric powder for 7-8 whistles or 10 minutes on medium heat until completely soft and mushy. Mash it well and set aside.
- Cook the Vegetables: While the dal cooks, place the chopped vegetables in a pot. Add water, turmeric, salt, and red chilli powder. Cover and cook until vegetables are almost done (soft but not mushy).
- Add Flavor Base: Once the veggies are tender, add the tamarind pulp, jaggery, and sambar powder. Stir well and cook for 2-3 minutes to remove the raw smell of the masala.
- Combine: Pour the mashed dal into the vegetable mixture. Add more water if necessary to adjust the consistency to a medium-thin consistency. Bring to a boil and simmer for 5-7 minutes.
- Tempering (Tadka): In a small pan, heat oil/ghee. Add mustard seeds and let them crackle. Add dry red chillies, curry leaves, fenugreek seeds, and hing. Fry for 10 seconds.
- Combine & Serve: Pour the hot tempering over the sambar immediately. Cover the pot with a lid for 4-5 minutes to infuse the aroma. Garnish with coriander leaves and serve hot.