Vegetable Sambar (South Indian Lentil Stew)

Wash the toor dal thoroughly and add it to a pressure cooker along with water, turmeric powder, and a pinch of asafoetida.

Cook for 3-4 whistles or until the dal is soft and mushy. Set aside.

Dry roast coriander seeds, dry red chilies, fenugreek seeds, and chana dal until aromatic.

Grind the roasted spices with grated coconut (if using) and a little water to make a smooth paste.

In a pot, add the cooked dal, chopped vegetables, tamarind pulp, and the prepared sambar masala paste.

Add water as needed to adjust the consistency and bring it to a boil. Simmer until the vegetables are cooked and the flavors meld together.

Heat oil in a small pan and add mustard seeds. Once they splutter, add dry red chili, curry leaves, and asafoetida.

Pour the tempering over the sambar and mix well.