Wash the toor dal and soak it for 10 minutes. Cook the dal with the vegetables in a cooker adding the required amount of water.
Heat 2 teaspoons of oil in a kadai and fry the ingredients given under ‘To Roast’. Transfer the content to a plate and keep it aside.
Once the content gets cooled, grind it to a fine paste adding some water.
Take the cooked dal and vegetables in a thick bottom vessel and boil it in medium flame.
Add the tamarind extract, the ground paste, and salt. Add enough water and boil it nicely until the raw smell of tamarind settles.
Heat 1 teaspoon of oil in a kadai, add mustard, urad dal, red chillies, and curry leaves. Finally add asafoetida and transfer this to the sambar.
Let it boil for a few more minutes until you get a nice aroma of sambar. Put off the fire and garnish the sambar with coriander leaves.
You can use ghee while tempering, in Step 6. This will enhance the taste of the sambar!
This sambar will be a little thin, not like the regular sambar for rice, as it is the side dish for the tiffin items.
