Wash Toor Dal two to three times in water. Take it in a pressure cooker. Cover with water. Add water till the water comes 2 inch above the dal. Add ½ teaspoon turmeric powder. Cover and pressure cook for 3 whistle. Set aside.

If you don’t have pressure cooker. Then take the dal in a sauce pan. Cover with water and bring it to a boil. Cook till the dal is broken down and turns soft.

Heat oil in a kadai. Add in seasoning ingredients one after another from mustard seeds to asafoetida. Let it sizzle and release its flavour.

The main point is to roast the seasoning and chillies in a low heat so it doesn’t burn.

Once the seasoning has released it flavours in to the oil. Add in onions, green chillies along with a pinch of salt so the onions soften faster. Cook the onions for 2 mins. Add in turmeric powder and mix well.

Now add in tomatoes and cook that for another 2 mins. Once tomatoes is cooked, add in tamarind paste and water.

Bring everything to a boil.

Add in toor dal and season with salt and jaggery. Check for seasoning and adjust it to your taste.

One everything is added in, Bring it to a boil. Simmer the flame and cook everything for a good 5 to 7 mins.

This way the dry red chillies will soften and release it flavour into the sambar.

Add in coriander leaves and mix well. Serve with idli, dosa or rice.