Comforting South Indian Lentil and Vegetable Sambar

Rinse the toor dal thoroughly and combine it with 3 cups of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the dal is tender and cooked through.

While the dal cooks, heat 1 tablespoon of vegetable oil in a separate large pot or Dutch oven over medium heat. Add the mustard seeds and fenugreek seeds; cook until the mustard seeds begin to pop, about 30 seconds.

Stir in the asafoetida and chopped onion. Sauté for 3-5 minutes, until the onion softens and becomes translucent.

Add the mixed vegetables, sambar powder, turmeric powder, and salt to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.

Pour in the cooked dal and the diluted tamarind paste. Bring the mixture to a gentle simmer and cook for another 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly.

Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.