Pressure cook the toor dal with 2 cups water for 4-5 whistles. Remove from flame. Once the pressure subsides, remove the lid and mash the dal. Keep it aside. In a medium size vessel, add the veggies-carrots, drumstick, green chilies, and shallots with 1 cup of water, turmeric powder, and salt. Cook on medium flame until the veggies are soft.

Heat oil in a pan. Splutter the fenugreek seeds, coriander seeds, & curry leaves. Add the grated coconut, asofoetida, and urad dal. Roast until slightly brown in colour. Add the tomatoes and saute until they are soft and mushy. Remove from flame and allow it to cool. Transfer it into a mixer and grind into a smooth paste adding little water as needed.

Add this paste to the cooked vegetables along with the mashed dal, tamarind paste, jaggery syrup, & salt and mix well. Add more water if you want a little version of the sambar. Cook on low-medium flame for 5 mins until the sambar starts to boil. In a pan, add little oil. Splutter mustard seeds, dry red chilies, and curry leaves. Pour this tadka over the sambar and mix well. Remove from flame and garnish with more curry leaves. Serve hot with idli, dosa, or uttappam.