Wash the dhal in 4-5 changes of water until the water is clear. Drain.

Add 2 cups of water to dhal and allow it to boil for 6-10 minutes until dhal is soft.

Whisk it with a spoon until smooth.

Soak tamarind in water for 8-10 minutes and squeeze the tamarind juice.

In a separate pan, boil tomatoes or any other vegetable of choice.

And to it, add the tamarind juice and ground roasted spices (sambhar powder). (To make Sambhar Powder : Roast, cool and dry grind 1 tsp coriander seeds, 1 tsp cumin seeds, 2 dried red chillies(whole), 2 tsp chana dhal, 1/4 fenugreek seeds.)

After 4-5 minutes, add dhal to this mixture.

Add curry leaves, fresh coriander leaves and salt to taste.

:- If the mixture is too thin, add a mixture of rice flour paste to thicken the consistency.

Simmer for 10-15 minutes.

Turn into a warm serving dish.

Heat the oil in a fry pan.

Fry mustard seeds and when it breaks, add asafoetida for half a minute and then pour it over the sambhar.

:- Sambhar is ready.

:- Serve Sambhar hot with steamed rice.