Pressure cook ¼ cup of toor dal with ¾ cup of water and ⅛ tsp of turmeric powder in your preferred way and mash it well.
Cook the field beans-
Pressure cook the hyacinth beans by adding 1 cup of water in your preferred way. Drain the water from the cooked beans and let it cool.
I cooked my toor dal and the beans using the pot-in-pot method in the stove-top pressure cooker for three whistles.
Prepare the veggies-
Chop all the veggies, and you can microwave potato and carrot for 3 to 4 minutes and parboil them. In this way, you can cook all the veggies together on the stove-top. If you do not precook the potatoes and carrots, cook them partially and then add the other veggies.
Prepare the masala for the sambar-
Heat a small pan and dry roast the coriander seeds, dried red chilies, chana dal, and fenugreek seeds until the aroma comes.
Next, add the coconut and cook for 30 to 45 seconds and turn off the heat.
Let it cool and grind it into a smooth paste by adding ½ cup of water and set it aside.
Prepare the Sambar-
Heat a saucepan or kadai and add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, dried red chili, and curry leaves.
When the mustard seeds splutter, add in the veggies and mix. Next, mix 2 tbsps of tamarind paste with 2 cups of water and add it to the veggies. Add salt as well and cook until the veggies are soft and tender. As all these are watery veggies, they cook well in tamarind water. You can precook them with plain water and then add the tamarind paste as well.
When the veggies are aldente, add the ground paste and cooked field beans/mochai. Mix well and let it simmer.
Finally, add the cooked toor dal and bring it one boil and turn off the heat.
Garnish it with more curry leaves and serve hot with rice and kali.
Adjust the salt and spices according to your preference.
You can add 1 tsp of jaggery also.
We need 4 to 5 cups of mixed vegetables for this sambar apart from the hyacinth or the field beans. You can use veggies of your choice. The cooking time might vary depending upon the veggies you use. So adjust the timing accordingly.
I used byadgi variety chilies, and that adds that deep red color. You can add any variety, but the sambar color might vary accordingly.