In a kadai, heat oil and temper with the items given under ‘To temper table’ in order.
Add asafoetida and give a quick stir.
Tip in onions and fry till transparent. Add tomatoes, green chillies and fry for a minute.
Start heating tamarind extract in a large vessel / pot in which we are making sambar.
Add the sauteed onion, tomato mix to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil.
Then add the potatoes. Boil for 2 minutes and add the sambar powder.
Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.
Let it come to a boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.
Now after adding the ground sambar powder and dal, the sambar tends to thicken.
So you might be needed to add some ¾ cup to 1 cup water to bring it to the right consistency.
Once it starts boiling, as a final touch add the powdered jaggery and mix well.
Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.