Sambar

Ingredients:
• Toor dal (tuvaram parippu) : 1/2 cup
• Tamarind water: 1 cup
• Onion (sliced long): 1
• Carrot (cubed): 1
• Potato (cubed): 1
• Drumstick (cut into 4" pieces): 1
• Turmeric powder: 1/4 tsp.
• Green chilies (slit): 2
• Fresh sambar powder: 3 tbsp.
• Coriander leaves, chopped, for garnish: 1 small bunch
For tempering:
• Coconut oil: 1 tbsp
• Mustard seeds (kaduku)  : 1/2 tsp.
• Fenugreek seeds (uluva, vendhayam) : 5-6 nos.
• Hing (kaaya podi, perungaayam) : 1/2 tsp
• A few curry leaves
• Shallots (cheriya ulli, chinna vengaayam), sliced: 4-5 nos
Directions:
1. Cook the toor dal with water in a pressure cooker until it's soft and completely mushy.
2. Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds. You should have a cup of liquid at the end. The level or sourness is up to you so add more tamarind if you require. Start will lesser than what you think you require.
3. Cook the vegetables and green chillies in the tamarind water + one more cup of water until soft. Add the sambar powder and the cooked toor dal. Bring to boil. If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
4. Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients. When the shallots turn golden brown, dunk into the prepared sambar. Mix well and garnish with chopped coriander leaves.