1cupmasoor dalrinsed and soaked for 30 minutes, and drained
Heat the pressure cooker and add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and asafoetida, and let the mustard seeds splutter.
Then add the onions and cook until the onions turn soft.
Add all the veggies - tomatoes, zucchini, sweet potatoes, drumsticks, and carrots. Add salt and turmeric powder.
Mix all the veggies and add the tamarind water and sambar powder mixed with ½ cup of water. We mix the sambar powder with water to avoid the lumps. Reduce the heat to low. Add one more cup of water, jaggery, salt, and mix.
Now add the soaked and drained masoor dal.
Mix well and add cilantro. Close the pressure cooker lid and increase the heat to medium, and pressure cook for four whistles.
Let the pressure naturally subside and open the pressure cooker. The sambar will be thick like below. At this stage, you can let it cool and then portion it. Freeze the portions when they are at room temperature. If not, add one more cup of water, bring it to a gentle boil, and turn off the heat. That's it; sambar is ready. Serve hot with rice or tiffin items like idli, dosa, pongal, etc.
This sambar has a thick consistency. You can add extra water as per your consistency preference.
If you are not planning to freeze, add entire water before pressure cooking and make the sambar.
Adjust salt, sambar powder, and veggies according to your taste.
Instead of masoor dal, you can use toor dal or moong dal or a combination of all. I have tried the combination of masoor and toor and masoor, toor and moong. All have come out well.