1. In a pressure cooker, add 100gm of Pillai’s Toor Dal, 4 to 6 garlic pods, 1 chopped onion, 1 chopped tomato, 1/2 teaspoon turmeric powder, and 1 cup water.
2. Cook for about 10 minutes until five whistles sound.
3. Place a kadaai or pan on a stove or induction and add 2 tablespoons of Pillai’s groundnut or sunflower oil, 1 tablespoon mustard seeds, 1 teaspoon cumin seeds, a few curry leaves, 8–12 shallots, 1 chopped tomato, a few drumstick pieces, salt to taste, and 1 tablespoon Pillai’s Madurai Sambar Powder, along with one glass of water. Stir the mixture occasionally.
4. Once the mixture is half-cooked, add the previously pressure-cooked dal mixture. Now let it come to a boil, then add a lemon-sized soaked tamarind’s pulp and some mango slices if required, as they enhance the flavour of sambar.
5. Springle 1 table spoon of Pillai’s Madurai sambar powder and wait for 5 minutes.
Now the sambar is ready, and you can serve it hot by springling some coriander leaves on top of it.