Rinse the toor dal well.

In a pressure cooker, add the dal with ~2 cups water, a pinch of turmeric, and a little salt.

Pressure cook until the dal is soft and easily mashed (3–4 whistles, or equivalent in stovetop).

Mash the cooked dal well and keep aside.

In a pot (or same pot after cleaning), add the chopped vegetables, a bit of salt, turmeric, and enough water to cover them.

Cook until the vegetables are almost done (not fully mushy).

Add tamarind extract

Squeeze out the tamarind pulp from soaked tamarind (discard strings/seed) and add this extract to the vegetables.

Bring to a boil.

Stir well to avoid lumps.

Adjust water as needed to get desired consistency.

Let it simmer for 5–7 minutes so the flavors meld.

Pour the mashed dal into the simmering vegetable & spice mixture.

Mix gently, check for salt and spice level.

Let it simmer for another 5 minutes.

If using jaggery, add a small pinch now and stir in.

In a small pan, heat oil or ghee.

Add mustard seeds; let them splutter.

Then add asafoetida, broken red chilli, and curry leaves.

Optionally, add cumin seeds if you like.

Pour this tempering over the prepared sambar.

Garnish with fresh coriander leaves if desired.

Serve hot with steamed rice, idli, dosa, or any South Indian staples.