Soak the Toor Dal in warm water for 1 hour. Rinse thoroughly and drain.

In a pressure cooker, combine Toor Dal, turmeric powder, salt, and water.

Cook on medium-high heat until the first whistle, then reduce to medium-low and cook for 2 more whistles.

Allow pressure to release naturally, then mash the dal and set aside.

Chop the vegetables as per preference.

Soak tamarind in hot water for 5-10 minutes, then strain the water and set aside.

Heat coconut oil in a pan. Add fenugreek seeds and sauté until golden brown.

Add shallots and green chillies, sauté until golden.

Stir in tamarind water, turmeric powder, asafoetida, salt, and 2 cups of water. Bring to a boil.

Add longer-cooking vegetables (pumpkin, colocasia, drumstick, carrot), cover, and cook on medium heat for 10-15 minutes until half-cooked.

Add brinjal and continue cooking for 5-6 minutes until all vegetables are soft.

Add okra and cook for another 2 minutes.

Mix in Kashmiri chilli powder, coriander powder, and cooked dal. Add salt, tomato, and jaggery/sugar if using. Simmer for 3-4 minutes.

Stir in fresh coriander leaves and turn off heat.

In a separate pan, heat coconut oil. Add mustard seeds and allow them to splutter.

Add dry red chillies, curry leaves, coriander powder, asafoetida powder, and fenugreek powder. Sauté briefly.

Pour the tempering over the sambar.

Cover the sambar and let it sit for 10 minutes before serving. Enjoy with idli, dosa, or rice.