• Wash and pressure cook tuvar dal by adding 1.5 cups of water and with a pinch of haldi until done. I pressure cooked for 5 whistles. Let the pressure fall on its own.
• Soak tamarind in warm water for 15 minutes. We have to grind the tamarind along with the masala.

Let's make fresh spice paste for the Sambar

• Roast the chana dal, coriander seeds, red chilies, cumin and , rice fenugreek in a little oil until they turn fragrant, then set them aside to cool.
• Add rice and fenugreek towards the end before taking it off the heat. They will get nicely toasted in the residue heat of the pan. This also prevents from burning of rice.
• Once cooled, grind them with the coconut, and soaked tamarind into a paste that is a little coarse rather than perfectly smooth.

Let us make the sambar

• Wash and chop all the veggies, add a cup of water to drumstick, microwave cook for 5 minutes, with a pinch of haldi and ¼ teaspoon salt.
• Alternatively, it can also be cooked on stove top, just cook until it is soft. Once done, keep aside, until use.
• Soak shallots in warm water for 10 minutes, peel the outer cover and keep aside. Chop the brinjals and potatoes into cubes and keep ready.
• Heat oil in a pan and saute the shallots for a minute, then add the brinjal and potato along with some water, haldi and salt. Let this cook for about 10 minutes.
• Once the vegetables are halfway done, add the cooked drumstick, the ground masala paste and the cooked dal.
• Add more water to bring the sambar to the consistency you like, then let it simmer for another 10 minutes or so, until the vegetables are fully cooked and the masala no longer tastes raw.
• Stir in the jaggery and let it sit on low heat for another 5 minutes.
• Finish with a tempering of mustard seeds, curry leaves and a couple of red chilies spluttered in hot oil, poured over the sambar. Garnish with fresh coriander and serve hot with idli or dosa.

Storing instructions

• This sambar keeps well in the fridge for two to three days in an airtight container. Reheat it gently on the stove or in the microwave. adding a splash of water if it has thickened too much.
• Sambar also freezes well. Though i haven't personally tried, i know many of my friends who do this as part of their meal prep series.
• If freezing, freeze in portions. So you can remove and use what you need not the entire batch.