Udipi Sambhar (Udipi Masala Lentil Soup)

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside.

Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder. 

Masala - Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves until the onions become transparent. Add 2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked.
Add 2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste; mix well. Once the mixture comes to a boil add the cooked dal, mix well and check for salt. When the sambhar just begins to boil, switch off the stove.
Popu - Heat a tsp of Oil in a small pan; saute ½ tsp of Mustard Seeds, few Curry Leaves, 2-3 dry Red Chillies and ¼ tsp of Asafoetida for a minute. Pour over the Sambar and garnish with chopped Coriander Leaves.