Wash and soak toor dal for 10 – 15 mins.

In a pressure cooker boil dal along with water and salt. Add water as per the consistency you like.

Meanwhile, heat oil in a separate kadai. Add mustard seeds and allow to splutter.

Add curry leaves, whole red chillies and asafetida. Mix well.

Add sliced onion and allow to cook till translucent.

Add carrot, beetroot and tomatoes. Mix well.

Cover and cook for 3-4 minutes or till done.

Add salt, red chilli powder and sambar masala. Mix well.

Add a dash of water and let everything combine well.

Add boiled toor dal and mix well.

Add tamarind pulp and mix well.

Add water if required to adjust the consistency.

Keep in mind the sambar gets thicker (due to toor dal), with time so add water accordingly.

Give it a quick boil and allow to simmer on a low flame for 4-5 mins so that the flavours are well combined.

Add finely chopped coriander leaves and mix well.

Add a second tempering of oil, mustard seeds, curry leaves and whole red chillies just before serving (optional).

Serve hot with idli, dosa, uttapam or rice.