1. Pressure cook dal upto 3 whistles; mash and keep aside.
2. Chop onion, vegetables, tomatoes, slit green chillies.
3. Heat a kadai/pan with oil/ghee and temper with the items given under ‘To temper’ table in order.
4. Add onion and fry till transparent.
5. Add the vegetables and tomato together and fry on a medium flame for 2 minutes.
6. Add some salt while frying for easy cooking of the vegetables.
7. Add required water and the tamarind and boil till the vegetables get cooked.
8. Add the curry leaves, coriander leaves, salt, asafoetida.
9. Lastly, add the sambar powder and bring to boil.
10. Add the cooked dal and mix well.
11. Adjust water as needed to get a sambar consistency.
12. Bring to boil and garnish with coriander leaves.
13. Serve with idly/dosa or pongal.

Recipe courtesy: Rak`s Kitchen