Cook the Lentils:

• Rinse the toor dal thoroughly and pressure cook it with 2 cups of water until soft and mushy.
• Once cooked, mash the dal using a spoon or a whisk until smooth and set it aside.

Prepare the Sambar Powder:

• Heat a teaspoon of oil in a pan over medium heat.
• Add chana dal, urad dal, coriander seeds, cumin seeds, dried red chilies, fenugreek seeds, cinnamon stick, and cloves.
• Roast the spices until they turn golden brown and release a fragrant aroma.
• Remove from heat and let them cool for a few minutes.
• Grind the roasted spices along with grated coconut into a fine powder. Set aside.

Tamarind Extract:

• Take the soaked tamarind and extract its juice by squeezing it in water. Set aside.

Prepare the Vegetables:

• Chop the mixed vegetables of your choice into bite-sized pieces.
• You can use a combination of drumsticks, brinjal, carrots, and beans, or any vegetables you prefer.

Cooking the Sambar:

• Heat ghee or oil in a large pan or a kadai over medium heat.
• Add mustard seeds and let them splutter.
• Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
• Add the chopped vegetables and sauté for 2-3 minutes.

Add Tamarind Extract and Cook Vegetables:

• Pour the tamarind extract into the pan with the vegetables.
• Add salt to taste and let the vegetables cook until tender.

Add Cooked Lentils and Sambar Powder:

• Once the vegetables are cooked, add the mashed dal (toor dal) into the pan.
• Mix well and let it simmer for a few minutes.

Add Mysore Sambar Powder:

• Now, add the prepared Mysore sambar powder into the pan.
• Stir well to combine all the ingredients.

Simmer and Serve:

• Allow the sambar to simmer for another 5-7 minutes, allowing the flavors to meld together.
• Adjust the consistency by adding water if needed.
• Taste and adjust the seasoning if required.
• Once the sambar is ready, remove it from heat.
• Garnish with freshly chopped coriander leaves for added freshness and flavor.