To make the authentic South Indian Sambar at home, the Dal used is very important, so take 1 and 1/4 cup Arhar Dal(Pigeon peas) in a pressure cooker. Before adding it to the cooker, soak the Dal, strain, and wash it properly.

Add the following chopped veggies to the cooker: 2 cups of Lauki, 1 Carrot, 2-3 Tomatoes, and 2-3 Green chillies. You can also add other chopped veggies, such as Beans, as per your preferences.

Add salt to taste, 1 tsp Haldi powder, and 4-5 cups of water. Let it cook for 3-4 whistles, then set it aside.

Heat a Kadai on medium flame. Add 2 tbsp Oil and 2 tbsp Ghee. As soon as the oil and ghee get heated, add 1/2 tsp Toor Dal and 1/2 tsp Chana Dal. Fry them for a few seconds.

Add 1 tsp Sarson seeds, 2 pinches of Hing, fry them for a few seconds, and then add a few Curry leaves, fry them too, and then add 2 Red Chilli and fry them too.

Add 1 cup of Onion and cook it on a medium flame.

Add 1 tbsp grated Ginger and 1 tbsp grated Garlic. Mix well, and fry them too.

Add 8-10 drumsticks to the Kadai. Mix and fry it too.

Add 1 tsp Kashmiri Red chilli powder and 1 tsp Sambar Masala. Mix well.

Add the cooked Dal Mixture to the Kadai. Mix well. Also, add 2 cups of water and mix well. You can add water as per your preference for the consistency of Sambar. If you like a thinner consistency, then add more water.

Add 2 tsp of Sambar Masala to the Kadai. Mix and then add 4-5 tsp of Imli Water. Mix everything well. (For making Imli water, soak properly washed Imli in water for half an hour. Squeeze and strain the Soaked imli to get the water.)

Add chopped coriander leaves. Cover the lid, and cook for 10 minutes.

After 8-10 minutes, the Sambar will come to a boil. It is ready to serve now.

Add chopped coriander leaves and serve with Dosa, Idli, and whatever you like it with. Enjoy the delicious Sambar.