In a pan, dry roast ½ cup coriander seeds,2 tbsp cumin seeds,½ tsp methi dana,1 tbsp black peppercorn,2 tbsp chana dal,1 tbsp urad dal,½ tbsp mustard seeds,15-18 dry kashmiri red chilli,8-10 curry leaves,2 tsp desiccated coconut. Add all spices into a grinding jar and add ½ tbsp hing and ½ tbsp turmeric powder.

Grind into powder and store it in an airtight container.

In a pressure cooker, add 1 cup soaked toor dal and 3 cup water. Pressure cook dal on a medium flame for 3-4 whistles.

Now in a grinding jar, add coconut, roasted chana dal, tomatoes, sambar powder and water. Grind into a smooth paste. Special masala paste is ready.

When dal is properly cooked, then open the lid and mash the dal with a spoon.

Add 3 cup water, all vegetables and salt in it. Mix well.

Boil dal on medium flame till all vegetables are properly cooked.

Add special masala paste, tamarind pulp and jaggery. Mix well.

In a pan, add oil, mustard seed, urad dal, cumin seeds, dry red chill, curry leaves and small size onion.

Sauté for a minute.

Add terming into boiling sambar and mix well.

Garnish sambar with coriander leaves and serve with idli and dosa.