Pressure cook dal for 3 whistles,mash and keep aside.
Chop onion, vegetables, tomatoes, slit green chillies.
Heat kadai/pan with oil/ ghee and temper with the items given under ‘To temper’ table in order.
Add onion and fry till transparent.
After that, add the vegetables and tomato together and fry in medium flame for 2 minutes.
Add little salt while frying for easy cooking of the vegetables.
Then add required water and the tamarind and boil till the vegetables get cooked.
Add the curry leaves, 1 tablespoon coriander leaves, salt, asafoetida and jaggery.
Lastly add the sambar powder and bring to boil.
Add the cooked dal and mix well.
Adjust water as needed to get a sambar consistency.
Bring to boil and garnish with remaining coriander leaves.