Step 1

Wash toor dal a few times in cooker or pot until the water runs clear.

Step 2

Pour 2 cups water & pressure cook for 2 to 4 whistles depending on the brand of cooker. If cooking in Instant pot, press the pressure cook button & set the timer for 9 mins. If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed.

Step 3

Rinse all the veggies. Scrape the drumsticks lightly & rinse. Chop them to 2 inch pieces. Peel the shallots as well & rinse.

Step 4

Dice tomatoes & chop okra to 1 inch pieces. If using pumpkin, peel the skin & dice. Keep all these aside.

Step 5

While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.

Step 6

Next add methi seeds and saute until slightly dark. Then add cumin, fry for a minute. Cool these and powder finely in a spice jar.

Step 7

Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.

Step 8

Stir in the chilli powder (optional) and pour 4 to 5 cups of water. [Use 4 cups is using only toor dal and 5 cups if using some moong dal as well.]

Step 9

When the water turns hot, take ¼ cup hot water with a ladle to a bowl. Add tamarind & jaggery (optional). Set aside to soak.

Step 10

When the veggies are cooked al dente, add turmeric, sambar powder & salt. Squeeze the tamarind and pour the tamarind water. I prefer to filter the tamarind water while pouring.

Step 11

Cook for 3 to 5 minutes. When the pressure releases, mash the dal to smooth with a masher or ladle.

Step 12

Stir it to the boiling sambar. Adjust salt and tamarind if needed. Bring it to a gentle boil and add coriander leaves.

Step 13

Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.

Step 14

The leaves will turn crisp, then add hing & pour this to the simmering sambar.

Step 15

Serve sambar with rice, idli, vada or dosa.

Step 16

Set aside the desired portion to refrigerate in smaller containers.

Step 17

Cool completely and refrigerate immediately. To retain the taste of sambar, refrigerate within two hours of cooking.

Step 18

It keeps good for about 2 to 4 days. Bring it to a boil & make a fresh tempering.