Authentic Sambar

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1. 1Step 1: In a pot, combine the toor dal, 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 cups of water. Bring to a simmer and cook until the lentils are mushy, about 30 minutes. Puree the lentils with an immersion blender to a thick paste and set aside. If you don't have a blender, you can mash them with a wooden spoon.
2. 2Step 2: Once the lentils start to simmer, begin cooking the vegetables in a second pot. Add 2 teaspoons of oil to a saucepan along with the pearl onions. Saute for about 2 minutes, then add the remaining vegetables.
3. 3Step 3: Saute the vegetables for another 2 minutes, then add the red chili powder. Stir together.
4. 4Step 4: Pour 3 cups of water into the vegetables. Bring to a simmer over medium heat and cook until the vegetables are just cooked, about 20 minutes.
5. 5Step 5: Add 1/4 teaspoon turmeric, the sambar powder, and 3/4 teaspoon salt to the cooking vegetables. Cook for an additional 2-3 minutes until the vegetable drumsticks are softened.
6. 6Step 6: Add the tamarind paste and sugar to the vegetables.
7. 7Step 7: Add the mashed lentils to the vegetables and stir together. Simmer on medium low until it comes to a boil. Once the sambar has a frothy layer on top, turn off the heat.
8. 8Step 8: Stir in the coriander leaves. Cover and set aside.
9. 9Step 9: In a small pan, heat 1 tablespoon of oil over medium heat. Add the mustard seeds, fenugreek leaves, and dried chili peppers. Cook until the mustard seeds start to pop, about 5 minutes.
10. 10Step 10: Add the curry leaves and continue cooking. Once the curry leaves are crispy, stir in the hing.
11. 11Step 11: Pour the tempering into the hot sambar and stir in. Cover and let it sit for about 5 minutes to impart the flavor of the tempering to the soup.