Heat oil in a pan on low flame.

Add urad dal, chana dal, rice, hing, sabut kali mirch, sabut dhaniya, methi, safed til, jeera, garlic, ginger, dry red chili, sukha nariyal, and curry leaves.

Fry the ingredients for about ten minutes on low flame until aromatic.

Let the mixture cool and grind it into a fine powder to make the sambar masala.

Cook toor dal with water, salt, and turmeric powder until soft and mushy.

In a separate pan, heat oil and sauté chopped onions and tomatoes until soft.

Add chopped vegetables like beans, pumpkin, bottle gourd, and carrot. Cook until tender.

Add tamarind pulp, jaggery, Kashmiri red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes.

Add the prepared sambar masala and cooked toor dal to the vegetables. Mix well and simmer for 10-15 minutes.

Heat oil in a small pan.

Add mustard seeds, methi seeds, hing, dry red chilies, and curry leaves.

Let them splutter and pour the tadka over the prepared sambar.