SAMBHAR

Clean and wash the toor dal well. Add washed and strained dal in pressure cooker along with 2 cups of water and pressure cook until done. Once dal is done, mash it and set it aside.

In another pot, heat oil. Add mustard seeds and fenugreek seeds fry until just aromatic. Ensure not to burn the seeds.

Add curry leaves and dried red chilies and fry for few seconds. Then, add hing (asafoetida) and mix.

Add Sambar onions and sauté on high heat for a minute or 2 until soft.

Add all the vegetables (brinjal, radish, pumpkin, drumsticks) and mix. Sauté on high for a minute. Add chopped tomatoes and sauté on high for another 2-3minutes.

Add turmeric powder, red chilli powder, Sambar powder and mix. Sauté on medium heat for a minute. Take care not to burn the masalas.

Add boiled and mashed dal and salt, mix. Add tamarind pulp, chopped coriander leaves and water. The amount of water depends upon the consistency of Sambar you need.

Mix everything and simmer until vegetables are cooked through but intact.

Dish out and serve hot Sambar with steaming hot idli or vada or steamed rice.