Spicy Lentil and Vegetable Curry (Sambar) with Idli

**Prepare the Dal:** Wash the toor dal thoroughly. Pressure cook the dal with 3 cups of water and a pinch of turmeric powder for 3-4 whistles until soft and mushy. Alternatively, cook in a pot until soft, about 20-25 minutes.

**Prepare the Vegetables:** While the dal is cooking, chop all the vegetables and keep them ready.

**Assemble the Sambar:** Once the dal is cooked, lightly mash it with a spoon or whisk. In a large pot, combine the cooked dal, chopped vegetables, tamarind paste, sambar powder, turmeric powder, red chili powder (if using), and salt. Add about 2 cups of water, or more if needed to reach desired consistency. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are cooked through.

**Prepare the Tempering (Tadka):** While the sambar is simmering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, dry red chilies, asafoetida (if using), and curry leaves. Sauté for a few seconds until fragrant.

**Add Tempering to Sambar:** Pour the tempering over the simmering sambar. Mix well and simmer for another 5 minutes.

**Steam the Idli:** While the sambar is simmering, prepare the idli batter according to package instructions or your preferred recipe. Grease the idli molds and pour the batter into each mold. Steam for 10-12 minutes, or until a toothpick inserted into the idli comes out clean. Let the idli cool slightly before removing them from the molds.

**Serve:** Garnish the sambar with chopped cilantro. Serve hot sambar with warm idli.