Collect the necessary materials. Keep it close at hand

Collect the necessary materials. Keep it close at hand

Collect the necessary materials. Keep it close at hand

In a bowl add 4 cups of water and dals ; and cook in a pressure cooker with enough water in cooker for steam generation. Close the lid. Three whistles, first whistle with high flame; then reduce the flame to medium, 2 more whistles. Turn off the stove; wait for the pressure to go down completely.
Coconut paste: Fry paste ingredients in a sauce pan over low flame, add coconut at end; when it gets aromatic turn off the heat; Soak fried items in 1c water, 15 min; make a coarse paste in a blender

In a heavy bottomed pan over medium high heat, bring 5c water to boil. Add veggies, (except okra)curry leaves, green chile etc. Add turmeric powder, chili powder, coriander powder, asafetida and stir. Lower the flame to medium high. Cover and cook for 15 minutes. Do not overcook veggies; after the masalas have combined add cooked dal to the veggies. Cover, simmer and Cook for 4 more minutes. Dissolve tamarind paste in a cup of water. Add tamarind water to the sambar, stir. let the sambar boil.

Add paste and stir. Cook until the raw smell goes away.
If too thick add 2 cups of boiling water and stir.
I added 1 tbsp of oil along with okra and sauteed it in microwave for 2 minutes. Alternatively you can fry okra in a saucepan with 2 table spoons of oil on the stove top to make it crisp and not gooey, Add the fried okra to the rest of the vegetables. cook over simmering heat for 2 more minute; and add the chopped coriander leaves. Turn off the heat.

2nd Seasoning: Heat 2 tbsp oil in a KADAI over medium heat; Add mustard seeds, after roasting add cumin seeds. Add garlic and sauté. Stir in chili powder, coriander powder, asafetida, and curry leaves. Add cayenne; After the color changes, turn off the stove and add the seasoned ingredients to the sambar. A delicious and nutritious sambar is ready.

Taste and serve. Transfer to a serving bowl. Serve WITH rice, idli, dosa, upma, or chapati