1. Clean and cut vegetables into medium size.
2. Wash tur dal in a pressure cooker, cook both dal and vegetables together, adding a some salt, turmeric powder and 1 spoon oil.
3. Switch off gas after two whistles; allow to cool.

For sambar powder:

1. In a pan, fry separately each item, dhania, red chillies, urad dhal, chana dhal, khuskhus, fenugreek seeds, cinnamon, and pepper, and allow to cool.
2. Grind the above ingredients into a dry powder and at the end, add dry copra and make into powder. (Adding dry copra at the end, makes it easy to grind the powder, if you add copra first, then the powder gets oily and gets stuck inside the jar)
3. In a kadai, put boiled vegetables, add the sambar powder, add tamarind pulp, salt as required, jaggery piece, add sufficient quantity of water as required, so that the consistency of sambar is slightly thick.
4. Allow to boil well.
5. In a small pan, heat oil, crackle mustard seeds, add hing and curry leaves.
6. Once done, add the seasoning to the boiling sambar, mix well, closed lid.
7. Serve hot with rice.