1. Cook the Toor Dal:

• Rinse the dal thoroughly in cold water to remove any dirt or impurities.
• Cook the dal: In a pressure cooker, add the rinsed toor dal, turmeric powder, and around 3 cups of water. Pressure cook for about 3-4 whistles (around 10-12 minutes). Alternatively, you can cook the dal in a saucepan on medium heat, allowing it to cook for about 25-30 minutes until soft and mushy.
• Once cooked, mash the dal with the back of a spoon or a masher. Set aside.

2. Prepare the Vegetables:

• While the dal is cooking, prepare the vegetables. Peel and chop the carrot, potato, and drumsticks (if using). You can also add other vegetables like beans, tomato, or brinjal (eggplant), depending on your preference.

3. Cook the Vegetables:

• In a large pan or pot, add the chopped vegetables along with 1-2 cups of water. Cook the vegetables over medium heat for about 10-12 minutes until they are tender but not overcooked. You can also cook them in the pressure cooker with the dal, but be careful not to overcook them.
• Once the vegetables are tender, add the sambar powder, tamarind paste (or lemon juice), and salt to the vegetables. Mix well and cook for another 5 minutes to let the flavors combine. If you prefer a thinner sambar, add more water at this stage.

4. Combine the Dal and Vegetables:

• Once the vegetables are cooked, add the mashed dal to the pan with the cooked vegetables and mix well. Let everything simmer together for another 5-10 minutes. Taste and adjust the seasoning, adding more salt, tamarind, or sambar powder to your liking.
• Optionally, you can add a tsp of jaggery (unrefined sugar) to balance the tanginess and spice.

5. Prepare the Tadka (Tempering):

• In a small pan, heat oil on medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
• Add cumin seeds, dried red chilies, and hing (asafoetida). Fry for a few seconds until fragrant.
• Add curry leaves and sauté for another 20-30 seconds until the leaves release their aroma.
• Pour the tempering into the cooked sambar and stir to combine. This enhances the flavor and aroma of the sambar.

6. Garnish and Serve:

• Garnish with freshly chopped coriander leaves for a fresh touch.
• Serve the sambar hot with idli, dosa, rice, or vada.