Traditional South Indian Vegetable Sambar

Add 100g toor dal, 2 tbsp moong dal, wash with water, add 300 ml water, 3 garlic cloves, 0.25 tsp turmeric powder, and 1 green chilli into a pressure cooker. Cook for 4 whistles in medium flame, then mash the lentils until smooth and keep aside.

Heat 2 tbsp oil in a pan, add 0.75 tsp mustard, 0.5 tsp urad dal, 0.5 tsp cumin seeds, 0.25 tsp pepper, 0.25 tsp fenugreek, 0.25 tsp asafoetida, 1 dry chilli, 20 shallots, and 5 curry leaves. Saute well until shallots are translucent and aromatic.

Add 1 chopped tomato and 3 tbsp sambar powder to the pan. Mix well until tomatoes soften slightly and spices blend uniformly.

Add 1 potato, 1 drumstick, 4 beans, 1 carrot, 2 brinjals, and 1 tsp salt to the pan. Sauté for 2 mins in medium flame until vegetables are well-coated and slightly tender.

Add 400 ml water to the pan, cover with a lid, and cook for 10 mins in low flame until the vegetables are thoroughly cooked and tender.

Add 0.5 cup mango pieces, 0.5 cup tamarind juice, the cooked dal, and 100 ml water (used to rinse the cooker). Mix well until the dal, vegetables, and tamarind water blend into a uniform consistency.

Check and add 0.5 tsp salt, then cook for 5 to 7 mins in low flame until the sambar thickens and flavors meld together harmoniously.

Add 2 tbsp coriander leaves, mix well, and switch off the flame to yield aromatic, fully incorporated sambar ready to serve.