1. Optional: fry mung beans or ‘toor dal’ in one spoon castor oil (reduces vata from beans)
2. Add water and cook well until breaks apart easily and is easy to mash. (toor dal needs pressure cooker to attain this consistency)
3. Cook separately: vegetables chopped up and boiled, such as: potato, pumpkin, Indian Ridge gourd and Ash gourd, carrots, green beans, etc. Drain the water (as per Ayurveda).
4. Mix vegetables (cooked and drained) into cooked dal, add fresh water as needed, keeping the consistency thick.
5. Add tamarind juice or lemon juice, sugar, salt, Sambar powder (generously) all to your taste and cook.
6. Either add fresh or dry grated coconut and/or coconut milk.
7. Total cooking of all ingredients together: aprox 10 minutes). Optional: Add fresh cilantro/coriander leaves at end
8. Separately, put 2 spoons ghee or oil (like coconut or canola) into a dish and heat up, add black mustard seeds, asafetida (a pinch) and curry leaves if available. When popping seeds, pour into Sambar and serve.