Roasting the ladies finger – Heat oil in a pan and add the diced ladies finger. Roast on a medium flame until golden. It will take about 5-6 minutes. Once roasted and the ladies finger is slightly brown all over, remove from the pan and set aside to cool.

In the same pan add a teaspoon of oil. Add the fenugreek seeds, mustard seeds, cumin seeds, dried red chilli, and green chilli. Add a sprig of fresh curry leaves and saute for a few seconds. Let the mustard seeds crackle.
Add the diced onions, tomatoes, and salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy. It should take about 3-4 minutes. Once the tomatoes are mushy, add the coriander powder, sambar powder, jaggery, and asafoetida. Saute for a few seconds.
Add the tamarind pulp and little water. (Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith.) Cook for five minutes.
Add the roasted ladies’ finger and the cooked dal
( Here is how to cook the dal – Add the washed dal along with turmeric powder, oil, and water to a pressure cooker. Cook for 10 minutes or 5 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle. Open and gently mash the dal.)
Add the remaining water to adjust the consistency of the sambar. Simmer for 5 minutes. Garnish with coriander leaves.
Our sambar is ready.