In a pressure cooker, add washed toor dal/Split pigeon peas and cover it with enough water. Cook for 3-whistles and let the pressure drop before opening the cooker lid. Using a potato masher/paruppu mathu, blend the dal until mushy. Set aside.

In a pan, heat ½ teaspoon of oil. Add peeled shallots. Fry until translucent. Add one chopped tomato, fry for a couple of minutes. Add the cut vegetables and add the turmeric powder along with salt required for the veggies. Fry for 4-5 mins until slightly roasted.

Meanwhile, in a mixer jar add one chopped tomato, coconut pieces and 1 teaspoon of fried gram dal (pottu kadalai). Blend until smooth by adding little water. Add 1 tablespoon of sambar powder and blend again. Set this aside.

Add two cups of water to the roasting vegetables and bring the mixture to a boil. Add mashed toor dal and mix well. Add tamarind pulp and salt required for the sambar. Let it come to a boil on low flame.

Add the ground paste to the boiling sambar and mix well. Keep the flame on low. Add roughly chopped coriander leaves and keep boiling the sambar for another 5-7 mins. Meanwhile, heat 1 teaspoon of oil/ghee in a small pan and add mustard seeds, jeera, halved dried red chillies, finely chopped shallots (2 or 3) and ¼ teaspoon asafoetida. As the mustard seeds splutter, add washed curry leaves and remove from heat. Add this tempering to the sambar. Mix well.

Serve hot with idli/dosa/pongal/upma along with coconut chutney.