To begin making the Mixed Vegetable Sambar Recipe, first cook the dal along with 2 cups of water in a pressure cooker. Allow it to cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

Once the pressure has released, open the cooker and whisk the dal to make it smooth. Keep it aside.

Into the pressure cooker, add in the tamarind water, sambar powder, pearl onions, radish, capsicum, carrot, tomatoes and salt to taste.

Close the pressure cooker, place the weight on and allow it to cook for two whistles.

After the two whistles, turn off the heat and allow the pressure to release naturally.

Once the pressure is released completely, open the cooker. Stir in the dal with the vegetables until well combined.

The next step is to temper the sambar. In a small pan; heat a teaspoon of olive oil over medium heat .

Once the oil is heated up, add in the mustard seeds, dry red chillies and allow it to roast until lightly browned. Add in the asafoetida powder, stir it in and turn off the heat.

Add in the prepared seasoning to the vegetable sambar and stir. Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes.

Finally stir in the chopped coriander leaves and stir. Turn off the heat and serve.

Serve Mixed Vegetable Sambar along with Steamed Rice and Beetroot Thoran for a weekday meal. You can also serve this Sambar with Dosa/Idli for your breakfast.