Instructions:

• Soak the Toor Dal in water for 15-20 minutes, then drain. In a pressure cooker, add the soaked dal, 2 cups of water, and a pinch of turmeric. Pressure cook for 4-5 whistles until the dal is soft. Mash it slightly and set aside.
• In a pot, add the chopped vegetables, 2 cups of water, and a pinch of salt. Cook until the vegetables are tender but not mushy. Set aside.
• Soak tamarind in warm water for 10 minutes. Squeeze to extract the tamarind juice and discard the pulp.
• In a pan, heat oil and add chopped onions. Sauté until they turn golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant. Add tomato puree and cook until the oil separates from the masala.
• Add Sambhar Masala, turmeric powder, red chili powder, and salt to the pan. Cook for 2-3 minutes, stirring well to combine.
• Add the cooked vegetables and mashed dal to the masala mixture. Pour in the tamarind pulp and bring the mixture to a boil. Let it simmer for 10-15 minutes, allowing the flavors to blend.
• In a small pan, heat 1 tablespoon oil. Add mustard seeds and let them splutter. Add asafoetida, curry leaves, and dry red chilies. Fry for a few seconds and pour this tempering over the Sambhar.
• Stir the Sambhar and garnish with fresh coriander leaves.
• Serve hot with steamed rice, idli, dosa, or vada.