Ingredients: 

• 1/4 cup toor dal 

• 1/4 cup masoor dal 

• 1/4 cup moong dal 

• 3 turnips, peeled and chopped 

• 3 carrots, peeled and chopped 

• 1 cup green beans, chopped 

• 3 tomatoes, chopped 

• 1 onion, chopped 

• 1/4 cup sambar powder 

• Salt, to taste 

• 1 teaspoon tamarind paste 

• 3 cups water (add more if needed) 

• 2 tablespoons coriander, finely chopped  

To Temper:

• 2 tablespoons ghee or oil 

• 1/2 teaspoon mustard seeds 

• 1/4 teaspoon asafoetida (hing) 

• 2-3 dry red chillies 

• A few curry leaves  

Method: 

1. Add the toor dal, masoor dal, and moong dal in a bowl. 

2. Rinse them well. Soak the dals for 30 minutes, then drain the water. 

3. After 30 minutes, transfer the soaked dals to a pressure cooker. 

4. Add the chopped turnips, carrots, green beans, tomatoes, and onion to the pressure cooker. 

5. Add the sambar powder, salt, tamarind paste, and 3 cups of water to the cooker.

6. Mix well. Pressure cook for 2 whistles, then let the pressure release naturally. 

7. Once the pressure has subsided, open the cooker lid and mix the dal and vegetables well. 

8. In a small pan, heat the ghee or oil. 

9. Add the mustard seeds and let them splutter. 

10. Add the asafoetida, dry red chillies, and curry leaves. 

11. Stir well. Pour the tempering over the sambar and mix thoroughly. 

12. Garnish with finely chopped coriander. 

13. Serve the sambar hot with rice or tiffin items like idli, dosa, or pongal.