Name: Sambar recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: ¾ cup Toor dal ((or split pigeon peas) (refer notes)); 1 to 2 tablespoon Tamarind (or tamarind paste as needed); ¼ cup Coriander leaves (few with tender stalks - chopped); salt as needed; 1/8 teaspoon turmeric ((skip if your sambar powder has it)); 12 to 15 shallots ((or small onions) or 1 medium onion sliced, refer notes); 1 to 2 vegetable drumsticks ((or moringa)); 2 to 3 Ladies finger ((or okra, bhindi)); 3 to 4 cubed red pumpkin (pieces (optional)); 1 green chili (slit (optional)); 1 medium tomato (chopped); 1 tablespoon coriander seeds ((or daniya)); 1 tablespoon Chana dal ((or skinned split bengal gram)); 1 teaspoon urad dal ((or skinned split black gram)); ½ teaspoon cumin ((or jeera)); ¼ to ½ teaspoon methi seeds ((or fenugreek seeds)); 4 to 5 red chilies ((kashmiri or byadgi) (less spicy variety)); 2 teaspoon ghee ( or oil); 1 sprig curry leaves; ½ teaspoon cumin ((or jeera)); ½ teaspoon mustard (seeds); 1 Pinch methi seeds (or fenugreek seeds); 2 pinches asafoetida (or hing); 1 Red chili broken ((less spicy variety))