South Indian Sambar is a delicious curry with softly boiled and mashed lentil and vegetables. It is a traditional South Indian dish served with rice.
Rinse toor dal with water 3 to 4 times until the water runs clear.
In a pressure cooker, add toor dal, water, salt, turmeric powder and cook for 4 whistles and let the pressure cooker cool naturally. Uncover the pressure cooker and mash the dal using the back of a ladle.
In a saucepan, heat oil, add fenugreek seeds and saute until the color changes to light brown. Add mustard seeds and allow to splutter. Add urad dal and saute until the color changes to golden brown.
Add asafoetida (hing) and mix well in the oil. Add chopped onion, curry leaves, green chilies and cook until the onion becomes soft.
Add chopped okra, sprinkle little amount of water and cook until the okra becomes soft.
Add chopped tomatoes and cook until the tomatoes become soft.
Add tamarind paste, water, mix well and bring to a boil. Add sambar powder and boil until the sambar powder loses its raw smell.
Add mashed dal, salt and mix well. Bring the sambar to a boil and garnish with chopped coriander leaves. Sambar is ready to serve.