Wash and clean toor dal. Soak it in water for 30 mins.

Add 2 cups water and cook in a pressure cooker for 2 - 4 whistles. The dal needs to be cooked until smooth. It can even be cooked in a pot.
When the pressure goes off, mash the dal to smooth. The dal needs to be very smooth

Add 5 cups of water to a pot, add the washed and chopped veggies and cook until soft.
When the water turns slightly hot, transfer about ¼ cup hot water with a ladle to a separate bowl and soak tamarind in it.

When the vegetables are completely cooked, add sambhar powder and salt. Cook for 3 to 5 minutes.
Pour the tamarind pulp, filtered if you desire.

Add dal paste, mix well to blend the dal with water. Bring it to a boil. Check if there is enough salt and sourness. If needed add more. Add coriander leaves and stir.

For tempering, heat oil in another pan. Add mustard cumin and methi. When they begin to sizzle, add curry leaves, broken red chilli. Add hing at the end.
Pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful.
Serve sambar with rice, idli or sambar.