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1. Cook the dal: Wash ½ cup toor dal and pressure cook with 1½ cups water and turmeric for about 3–4 whistles. Mash it well.
2. Cook vegetables: In a pot, add vegetables, onion, tomato, green chilli, salt and water. Cook until the vegetables are soft.
3. Add sambar powder and mix well. Cook for 2–3 minutes.
4. Add the mashed dal and mix. Add water to get your preferred consistency.
5. Add tamarind water/paste and simmer for 8–10 minutes.
6. Temper: Heat oil, add mustard seeds. When they splutter, add cumin, dry red chilli, curry leaves and hing.
7. Pour the tempering into the sambar and add fresh coriander.
8. Simmer for another 2 minutes and switch off.

🌟 Tip for restaurant-style taste: Add a small piece of jaggery (about ½ tsp) at the end. It balances the sourness and gives that lovely South Indian sambar taste.