Pressure cook the Toor Dal (pigeon peas) in enough water until it is completely soft. Mix into a rough paste. The amount of water depends on the brand of lentils. But a general rule of thumb is to add enough water to completely soak the lentils until the water level reaches one inch over the level of the lentils in the cooker.

Wash and pat dry the Okra thoroughly. It is imperative that the Okra is absolutely dry. If the okra is wet, then it is messy to cut the okra, as it becomes very slimy.

Cut the okra into about a centimeter long cylinders.

Chop the green chillies. Chop finely if you want a spicy Sambar. If you don't want it so spicy, you can just slit them lengthwise, and take them out later.

Soak the tamarind in some warm water for about 5 minutes, and squeeze all the pulp out of the tamarind.

Add the tamarind pulp, okra and the chillies to a pot, and add just enough water to barely soak the Okra.

Add the salt, turmeric, sugar.

Bring it to a boil. Continue cooking covered on medium heat until Okra starts getting a rusty green color.

Once that happens, add in the majority of the cilantro, saving some for garnish

Continue cooking for about a minute. Then add the Toor dal paste.

Once this comes to a boil, add the asafoetida, and turn off the heat. Add the remaining cilantro, and keep it covered.

Now start preparing the tempering. in a small pan, take the oil. Once the oil is hot, add the Urad dal. Add the mustard seeds. Once the seeds start crackling, add the dried red chillies. take the pan off the heat.

Add the curry leaves and the asafoetida. Be careful as the oil will splash around vigorously

Serve with plain rice for a wholesome meal.

Bon Apetit!