• Clean and soak the toor dal for about 30 minutes.

Cook the dal

• Pressure cook the soaked & rinsed toor dal with 2 cups of water. Add salt and turmeric powder.  When the dal comes to a rolling boil,  remove the scum on the top.
• Cook for about 2 whistles on high flame and then reduce the heat and cook for about 10 minutes until soft and mushy.
• Once the pressure releases naturally, mash the dal well and set aside.

Cook the vegetables

• In a separate pan add oil/ghee. Once hot add all the chopped vegetables one by one and saute them well.
• Season it with salt, turmeric powder, red chilli powder and sambar powder.
• Add grated tomatoes and cook well. Add tamarind pulp and jaggery or sugar. Cook for few more minutes.
• Now transfer these veges to cooked and mashed dal, adjust the consistency by adding more water, if required. Close the lid of Pressure Cooker once again, cook upto 2 whistles.
• Make sure to cook until they are tender but not overly mushy. Let the cooker de pressurised naturally.

Prepare Tempering

• In a small pan, heat the oil or ghee. Add the mustard seeds and cumin, and let them sizzle.
• Then add the dried red chilies, curry leaves, and asafoetida. Fry for a few seconds until fragrant.
• Pour the hot tempering mixture over the simmering sambar and mix.
• Test the taste, adjust salt, sour and sweet flavors accordingly.

Serve

• Garnish with fresh coriander leaves and serve hot with idlis, dosas, or rice.