To begin making the Beetroot Sambar recipe, we will first cook the toor dal with 2 cups of water, for 2 whistles and turn the heat to low. Simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally.

See video recipe of how to cook lentils using pressure cooker.

If you find that the cooked dal is too thick and mushy, add water to it and whisk it till it becomes a thick pouring consistency.

Next, cook the beetroot along with the tamarind water, onions, salt and sambar powder in a pressure cooker, until it becomes soft and tender (about 3 whistles). Turn off the heat after three whistles and allow the pressure to release naturally. 

Add the cooked beetroot sambar along with the toor dal into a large saucepan. Place it on medium heat and check the salt and spice levels. Adjust by adding more of the salt or sambar powder. Bring the beetroot sambar to a brisk boil.

While the beetroot sambar is boiling, we will now get the seasoning ready.

Heat oil in a tadka pan; add the mustard seeds and the red chillies, stir for a few seconds until the mustard crackles and the red chilli is roasted. Finally, add the curry leaves and asafoetida powder and turn off the heat. 

Pour this seasoning to the simmering beetroot sambar, add in the coriander leaves and stir. Turn off the heat and transfer the beetroot sambar to a serving bowl.

Serve Beetroot Sambar along with Chow Chow Thoran, Steamed Rice and Elai Vadam for a weekday meal.