How to make easy South Indian sambar

How to Prepare and Cook Lentils
    1. Soaking the tamarind in water earlier always helps before we start preparing sambar. For 20 to 30 minutes, soak 1 tablespoon of tamarind in ⅓ cup of boiling water.
    2.Squeeze the tamarind into the water when it has become soft. Set aside the tamarind pulp and discard the squeezed tamarind.
    3.Rinse ½ cup (100 grams) tuvar dal several times in clean, fresh water. To rinse the lentils, you can use a sieve.
    4.After completely draining the water, transfer the dal to a 2-liter stovetop pressure cooker. Add ¼ teaspoon of powdered turmeric as well.
    5.Incorporate 1.5 to 1.75 cups of water and blend thoroughly.
    6.Dal should be pressure-cooked at 7–8 whistles or 9–10 minutes over medium heat with a cover on.
7. Open the lid and inspect the dal once the pressure naturally drops. The dal needs to be soft and well cooked. 

Using a spoon or wire whisk, mash the dal. Put a cover on and set aside.
While the dal is under pressure, wash, peel, and slice the veggies. When preparing sambar, chop large vegetables (such as pumpkin, drumsticks, okra, brinjals, or small aubergines) as they cook more quickly.
Heat two teaspoons of gingelly oil—an oil derived from raw sesame seeds—in a small skillet or tadka pan.

    8.You can even substitute coconut oil, ghee, or sunflower oil. Include a tsp of mustard seeds.
    9.Next, add one or two dry red chilies.
Add the 2 pinches of asafoetida (hing), 5 to 6 fenugreek seeds (methi seeds), and 10 to 12 curry leaves right away. Curry leaves should be added carefully because the oil splutters a lot.

To make sambar gluten-free, either use gluten-free asafetida or make sure the sambar powder is devoid of asafetida.
    10.Serve warm or hot sambar. If desired, garnish with some coriander leaves. It is usually cooked two or three hours ahead of time since the flavor improves with time.