• Clean and wash the lentils well.
• Add washed and strained dal along with the shallots, turmeric and asafoetida in pressure cooker with the water. Pressure cook until done or until the lentils are soft.
• Cut the vegetables in into desired size (not too small). In another skillet, stir fry the veggies (if adding Okra, add it later with the tamarind.)
• Add the diced tomatoes after 5 minutes. Cook for about 11 to 12 minutes.
• Pour the strained, soaked tamarind pulp on to the skillet, squeezing out as much of the tamarind flavour as possible.
• Then add the sambar masala, and let it boil for about 10 minutes.
• Then, add the lentils and let it all come to a rolling boil. Add water as and when necessary.
• Simmer the stew until the veggies are cooked through. This will take approximately 15-16 minutes.
• Take off from heat and let it rest till you prepare the tempering.

Tempering

• In a smaller skillet heat oil, add mustard seeds. Once they start popping, add curry leaves and red chillies and fry till curry leaves turn crispy.
• Pour the tempering on the sambar.
• Mix and cover the sambar with a lid for 8 to 10 minutes for the flavours to infuse.
• Serve hot with idlis, dosa, or rice. Enjoy!