Pressure cook the dal: combine the rinsed toor dal, turmeric and 2.5 cups of water. Pressure cook for 4 to 5 whistles until completely soft, then mash lightly with the back of a ladle until smooth and creamy.

Cook the vegetables: in a large pot, combine the drumstick, carrot, pumpkin, brinjal, tomato and shallots with 2 cups of water and a little salt. Simmer for 8 to 10 minutes until the vegetables are just tender — they should hold their shape, not fall apart.

Add the tamarind: squeeze the soaked tamarind well, strain its water into the pot, and discard the pulp. Add the sambar powder and simmer for 4 to 5 minutes until the raw smell of the tamarind goes away.

Bring it together: pour in the mashed dal, add the jaggery and more water if needed — sambar should pour like a medium-thick soup. Simmer gently for 5 minutes so the flavours settle into each other. Check the salt and tang; add a splash more tamarind water or a pinch more jaggery to balance.

Make the tempering: heat the oil or ghee in a small pan. Add the mustard seeds and let them splutter, then the cumin, dried red chillies, asafoetida and curry leaves. Fry for a few seconds until the leaves crisp and the chillies darken slightly.

Pour the sizzling tempering over the sambar, stir in the coriander leaves, and cover for 2 minutes so the aroma settles in.

Serve hot with steamed rice, a spoon of ghee and papad — or in a small bowl alongside idli, dosa or medu vada for dipping.