Cook the dal: In a pressure cooker or pot, combine the washed toor dal with a pinch of turmeric and 2 cups of water. Cook until very soft (about 3–4 whistles in a pressure cooker). Mash the dal and set aside.

Prepare the masala paste: In a small pan, heat 1 tbsp oil over medium heat. Add the coriander seeds, cumin, dals, fenugreek, peppercorns, and dried chilies. Roast, stirring, until aromatic and lightly golden. Add the grated coconut and curry leaves, and roast briefly until the coconut starts to brown. Let cool, then grind this mix to a smooth paste with a little water.

Cook vegetables: In a large pot or Dutch oven, heat a tablespoon of oil. Add the turmeric and the chopped vegetables and tomato. Stir for a minute, then pour in 2 cups of water, add salt, and bring to a boil. Reduce heat, cover, and simmer until the vegetables are almost tender (about 10–12 minutes).

Add tamarind and dal: Stir in the tamarind paste and jaggery. Once it comes to a boil and the raw tamarind smell disappears, add the mashed toor dal and mix well.

Add the spice paste: Pour the ground coconut-spice paste into the simmering pot. Stir and simmer gently for 3–5 minutes so all flavors meld. (The sambar will thicken as it sits – add a little water to adjust consistency as needed.)

Tempering: In a small pan, heat the remaining 2 tsp oil. Add mustard seeds; when they splutter, add cumin, a pinch of hing, and the curry leaves. Pour this hot seasoning over the simmering sambar, cover the pot, and let it sit for a minute to infuse. Stir once more and taste; add salt or jaggery if needed.

Serve: Garnish with fresh chopped coriander and a dash of lime juice if you like. Serve the sambar hot with rice, idlis, or dosas, and enjoy the mellow coconutty aroma of this Udupi specialty.

Udupi-Style Rasam