Boil tamarind in little water for 15 mins until soft. Strain out seeds and residue.

In a large pot, add in 4 cups of water and vegetables including onion.

Bring to a boil and simmer for 10 mins.

Add in chili powder, coriander powder, ginger and garlic.

When jingee is soft, add in tamarin extract and pureed lentil.

In tempering pan, heat coconut oil.

Add in meethi and geera. Cook until it starts cracking.

Add in garlic, bay leaves and mustard seeds.

After 5 mins, turn off heat and add into Sambar.

Mix well and simmer for 10 mins.

Turn off heat and enjoy with Naan.

Mix yeast in warm water and let it bloom for 5 mins.

Combine flour and yeast.

Add in milk and combine.

Knead for 8-10 mins.

Cover bowl and let it rest for 2 hours at room temperature.

If you do not have 2 hours, place the covered bowl on the stove near the pot you are cooking the sambar in. The heat will help the yeast to work faster. By the time your sambar is done cooking, your Naan will be ready to cook. The dough must double in size.

Divide dough into 5 pieces.

Heat a tawa on low-medium heat.

Roll out each piece and cook on tawa for 5 mins. There should be light brown spots on the Naan and it should have swollen in a few places.

Butter the Naan or wrap in tea towel to keep warm. Naan remains soft even when cold.