Authentic South Indian Sambar with Vegetables and Lentils

1.Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2.In a pressure cooker, add the soaked toor dal with 3 cups of water and a pinch of turmeric powder. Cook for about 3-4 whistles or until the dal is soft and mushy. Set aside.

3.In a large pot, heat 2 tablespoons of oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida, sautéing for a few seconds until fragrant.

4.Add chopped onions and green chilies to the pot. Sauté until the onions turn translucent.

5.Stir in the chopped tomatoes and cook until they soften and blend into the mixture.

6.Add the diced carrots, potatoes, drumsticks, and eggplant to the pot. Sauté for a few minutes until the vegetables are slightly tender.

7.Add the cooked toor dal to the pot along with the sambar powder, tamarind paste, and salt. Mix well and add water to achieve your desired consistency.

8.Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

9.Add curry leaves and adjust the seasoning if necessary. Simmer for an additional 5 minutes.

10.Remove from heat and garnish with fresh coriander leaves before serving.