Kadamba Sambar

Drain the tur dal and cook in a traditional pressure cooker with 2 cups of water on high heat. After the first whistle, lower the heat, cook for 10 minutes, and turn off the heat. Wait for about 4 to 5 minutes for the residual pressure to release before you open the lid. Using a whisk, mash the dal and keep it aside. Note: If you don’t have a traditional pressure cooker, cook the lentils in an Instant Pot or a stock pot until completely soft.

In a medium kadhai or saucepan, heat 1 tbsp of oil. Add the asafetida and mustard seeds, followed by the curry leaves and fenugreek seeds. Temper the spices in the oil for 1 minute on medium heat. Once the mustard seeds begin to crackle, add the vegetables (pumpkin, onion, carrot, okra, and drumsticks) and sauté on a medium flame for 1 to 2 minutes.

Mix in the sambar powder, 1 tsp of the salt, turmeric powder, and tamarind paste. Add 1 cup of water and cook the vegetables on medium heat for about 8-10 minutes or until fork tender.

Once the vegetables and tamarind are cooked, mix in the cooked tur dal. Add 1 cup of water and continue to cook the vegetables and tur dal together on a gentle simmer for 4 to 5 minutes, or until the tamarind loses its raw smell.

Make the tempering: Heat oil in a small pan and add all the ingredients. As soon as the mustard seeds begin to pop and crackle — it takes about 30 seconds to a minute — take the pan off the heat and pour the tempering over the sambar. Serve hot with steamed rice and stir-fried potatoes, or try it with dosa, vada, or idli.