Kerala Sambar

Ingredients:
Thuvara parippu(Toor Dal) 1/2 cup
Mixed vegetables cut into small pieces
(I’ve added 1 potato,1 carrot,1 drumstick,,1 small brinjal,4 okra,1 tomato ,Ash gourd,snake gourd ,and a few pumpkin pieces)
Green chillies slit -2
Tamarind - 1 gooseberry sized
Astofeida(kayam) - I use the solid astofeida. (Cut a small piece and fry for some time in coconut oil. Grind it and add it as last step. Optionally you can use small pinch of powdered version. But the former gives more taste)
Sambar powder - 3tbsp
Coconut Oil
Coriander leaves
Mustard Seeds 1 tsp
Fenugreek seeds 1/2 tsp
Curry Leaves 1 spring
Red Chillies 3
Onion finely chopped 1/2 small


Method
Cook the dal in pressure cooker .
Soak tamarind in warm water for some time and squeeze out the extract and keep aside.
Cook all vegetables together except okra and tomato .
In a pan saute the above 2 using a little oil as they need very less cooking time.
When vegetables are cooked, add them into the cooked dal, also add okra and tomatoes.
Add salt and tamarind
Now add sambar powder and check for salt and taste.
Add some coriander leaves.
Let it boil until your desired consistency. Add astofeida at this point. This will melt away into the sambar.
Switch off after 2 minutes.

For Seasoning
Saute finely chopped onion and keep aside
Season mustard and fenugreek seeds, curry leaves and red chillies
Add sauted onion and seasoning slowly over the sambar. Garnish with some coriander leaves.
Serve hot with rice/dosas