For the sambar:

1. Boil the dal, vegetables, tomatoes and salt to taste in a pressure cooker with just enough water to cover them.
2. Cook upto 1 whistle on high.
3. Open the cooker and reduce the flame to simmer.
4. Add half (each) of the turmeric, red-chili powder, asafoetida and sambar powder.
5. Strain the tamarind pulp into this mixture. Allow to simmer.
6. In a pan, heat the oil and add mustard seeds.
7. When they splutter, reduce the flame and add the curry leaves, cumin and red chillies.
8. Then add the remaining half of all the powders and the coriander powder.
9. Keep stirring, add a little water to prevent burning at the base; fry for 15 secs.
10. Add this to the simmering curry and let it cook for 5 minutes.

For the peanut chutney:

1. Grind the nuts, onions, coconut, cumin and pepper to a paste with some water.
2. In a pan, heat oil & add the rest of the chutney ingredients - fry well for a minute on medium heat.
3. Add the ground paste, 2 tbsp at a time and fry well.
4. Add salt to taste (even a pinch of sugar)