This oil free version of the South Indian staple can be teamed with rice, dosas, idlis, uttapams and vadas.
For the Sambar Masala
For the Tempering
To prepare the sambar masala, dry roast all the ingredients until fragrant. Grind them to a fine paste in a blender with a little water. (You can also grind this into a powder (without adding water) in a larger quantity and keep it ready for future use). Keep aside.
Drain and rinse the dal. Pressure cook for 1 whistle and then for 10 more minutes on Simmer. Steam the vegetables separately for 5-6 minutes and add them to the dal. Then, add the tamarind pulp, sambar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafoetida. Add this to the sambar and simmer for 5 minutes. Serve hot.