1. Cook dalia in 2 cups of water in a pressure cooker till 2-3 whistles
2. Cook dal in 1.5 cups of water in a pressure cooker till 3 whistles
3. Steam vegetables and keep aside
4. Mix tamarind in 2 cups of water, add ready sambhar powder if using and boil for 10-15 mins or till raw smell of tamarind disappears
5. Add cooked dal, steamed vegetables and 1-2 cups of water to adjust consistency. Boil for 5 mins till everything mixes well
6. Note: The entire mixture starts to coagulate on mixing cooked dalia/rice to prepared sambhar. So it is better to have a more watery sambhar than normal
7. Take off heat, add asafoetida and mix well
8. Heat 1 tsp of oil in a pan and add urad dal, followed by fenugreek seeds, chillies and tamarind.
9. Saute till seeds and dal turn golden-brown. Let cool and grind with a chopped tomato
10. Heat oil in a pan and splutter mustard seeds
11. Add curry leaves, onion and/or capsicum if using. Saute till onions turn transparent
12. Add the ground paste and saute till the mixture leaves the sides of the pan. Add sambhar and cook for a couple of mins
13. Add cooked dalia and mix well. Add some water if its is too thick
14. Take off heat and add ghee. Mix well, top with chopped coriander leaves and serve

Recipe courtesy: foodiliciousnan