Wash the Moong Dal and Toor Dal separately and then combine them. Pressure cook the dals with enough water for about 3 whistles or until they are well-cooked and soft. Once done, set them aside.

In a separate pan, heat the oil over medium heat. Add the mustard seeds, jeera, and fennel seeds and when they start to splutter, add the chopped small onions, green chillies, and crushed garlic cloves. Sauté until the onions turn translucent.

Add the chopped tomatoes and cook until they become soft and mushy.
Stir in the Sambar Powder, turmeric powder, and asafoetida. Cook for a couple of minutes to roast the spices and blend the flavours.

Pour in 1 cup of water and add the lemon-sized tamarind pulp. Let it simmer for a few minutes to infuse the flavours.

Add the cooked dal to the pan and mix well. Simmer for 5-10 minutes until the dal and the masala are well combined. Adjust the consistency with water if needed.
Season the sambar with salt to taste.

In a separate pan, dry roast the coriander seeds, channa dal, and red chillies until they turn aromatic and the dal changes colour to golden brown. Allow it to cool.

Once the roasted spices have cooled, grind them along with grated coconut into a fine powder.
Add 1 tablespoon of this masala powder to the sambar and mix thoroughly. Store the remaining for the next use in a glass jar in the fridge.
Let all the flavours blend. Simmer for another 5-10 minutes.

Finish by adding 1 teaspoon of ghee, fresh curry leaves and garnishing with coriander leaves.

Your Yellow Moong Dal and Toor Dal Sambar with roasted masala powder is now ready to be served. Enjoy it hot idli.