Soak tamarind in hot water for 15-20 minutes. Squeeze well and strain the liquid.
In a pot or kadai, heat oil over medium flame. When hot, add crushed garlic.
Next, add fenugreek seeds, mustard seeds, and cumin seeds. Let them crackle. Take care, not to burn seeds.
Add dried red chilies and curry leaves. Fry for a few seconds until leaves turn crisp. Next, add hing/asafoetida and give a good mix.
Add onions and all the vegetables of your choice. On medium-high heat, saute for a minute.
Next, add chopped tomatoes and saute for 1-2 minutes or until they turn soft.
Turn the flame to low and add red chili powder, sambar masala, and salt. Saute for 30 seconds.
Add the squeezed tamarind water and 1 cup of water. Give a good mix, turn the flame to high and let the water come to a boil.
Add boiled dal and mix well. Turn the flame to low and simmer for good 10-20 minutes or until the veggies are cooked but not mushy. Add extra water, if needed depending on the consistency you prefer.
When it’s almost done, add coriander powder and a few curry leaves. This will add extra flavor to the sambar. Continue to simmer for 5 minutes.
Add a small piece of jaggery and pure ghee. Give a good mix.
Lastly add a shower of coriander leaves and switch off the heat.
South Indian Vegetable Sambar is ready to relish. Serve it hot with steamed rice, or idly or vada with a generous dollop of ghee.