Pressure cook toor dal, turmeric and 1 spoon oil for 2-3 whistles.

Take a pan, add 1 sliced tomato, fry for at least 10 mins in medium flame then transfer all washed and roughly cut vegetables in to it, fry with closed lid around 10 mins.

In another pan take 1/4 spoon oil and add coriander and cumin seeds into it fry for 30 seconds in medium flame, add 1 strand curry leaves, Guntur chills and Byadgi chillis fry for another 30 seconds. Switch off the stove, let it cool.

After the masala ingredients cooled transfer them into mixing jar add coconut, 1 tomato and 1/2 sliced onion. Make a fine paste.

Transfer masala paste and cooked dal to fried vegetables cook them in medium flame around 10 mins.

Later add tamarind juice and salt into it cook for another 5 mins. Switch off the stove and sprinkle coriander leaves on sambar.

In a tempering pan add oil mustard seeds cumin seeds curry leaves red chilli garlic cloves and hing. Switch off the flame and give nice tempering to Sambar.

Sambar is ready. Serve hot with Ghee 🍽