Traditional South Indian Sambhar

Combine the rinsed toor dal with 3 cups of water and turmeric powder in a pressure cooker. Cook for 4 to 5 whistles over medium-high heat until the lentils are completely soft and mushy.

Whisk the cooked dal until smooth and set aside.

In a deep saucepan, combine the drumstick pieces, shallots, chopped tomatoes, and 1.5 cups of water. Bring to a boil over medium heat and simmer for 10 minutes until the vegetables are tender.

Pour in the extracted tamarind pulp, sambhar powder, and salt to taste. Simmer for 5 to 7 minutes on medium-low heat to remove the raw aroma of the tamarind.

Stir the mashed toor dal into the simmering vegetable mixture. Adjust the consistency with warm water if the stew is too thick, and bring it to a gentle boil for 3 minutes.

In a separate small pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to crackle.

Add the asafoetida and curry leaves to the hot oil, letting them crisp up for 10 seconds until aromatic.

Pour the tempering directly into the simmering sambhar and cover the pot immediately to trap the aromas.

Garnish with fresh coriander leaves and serve hot with steamed rice or idli.