Soak tamarind in a cup of water.
Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder.
Pressure cook till done.
Let the pressure release.
Open the lid of the cooker and add the chopped vegetables and tomatoes and again pressure cook for a whistle.
Remove from heat and let the pressure release.
Mean while, heat coconut oil in a pan.
Once the oil is hot, add chana dal and urad dal and fry till they turn golden brown.
Add fenugreek seeds, whole coriander, dry red chilies, heeng, onion and curry leaves and fry for 2-3 minutes.
Add grated coconut and fry for another 2-3 minutes.
Remove the pan from heat and let the masala cool for a while.
Once the masala is cooled, grind it to make a smooth paste.
Use little water if required.
Add the masala in the dal.
Squeeze the tamarind and strain it.
Add the tamarind water in the cooked dal.
Mix well.
Cook the Sambhar for 2-3 minutes.
For the tadka, heat coconut oil in pan.
Once the oil is hot, add mustard seeds, dry red chilies and curry leaves and fry for a few seconds.
Pour the tadka over Sambhar.
Serve hot with rice.
