Classic South Indian Sambar

1.Wash and rinse the toor dal. In a pressure cooker, combine the toor dal, turmeric powder, chopped vegetables, and enough water. Cook for about 3-4 whistles or until the dal is soft.

2.Once the pressure releases, mash the dal and vegetables together. Add tamarind paste, sambar powder, and salt. Bring the sambar to a boil and simmer for 10-15 minutes.

3.In a separate pan, heat oil for tempering. Add mustard seeds, cumin seeds, dried red chilies, and asafoetida. Let the spices sizzle.

4.Pour the tempering over the sambar and mix well. Garnish with fresh cilantro leaves. Serve hot with rice or idli.