1. Put soaked dal in pressure cooker.
2. Add all other ingredients for pressure cooking.
3. Add 2 cups water, pressure cook for 4-5 whistles.
4. Mash dal and veggies, with a whisk or beater.
5. Heat pan, add seeds, allow to splutter.
6. Add asafetida, curry leaves, onion.
7. Add tomato, beans, bottle gourd, stir.
8. Add all dry masala, jaggery, salt.
9. Mash tamarind, extract pulp, add to sambar.
10. Add enough water to bring to sambar consistency.
11. Approx. 2 cups or more if required.
12. Bring to a boil, simmer for 5 minutes.
13. Take off fire, add coriander leaves.
14. Serve hot with idli, rice, dosa, appe, etc.

Making time: 30 minutes (excluding pressurecooking time)
Makes: 4-5 servings
Shelflife: 1 day