Dal Preparation

Rinse the toor dal thoroughly.
Combine the dal with 3 cups of water, a pinch of turmeric, and a few drops of oil in a pressure cooker or pot.
Cook until the dal becomes soft and mushy. If using a pressure cooker, wait for 4-5 whistles.
Once done, mash the dal well and set aside.

Sundakkai Preparation

If using fresh turkey berries, wash them and slightly crush them to open up. This helps in cooking and also reduces bitterness.
If using dried Sundakkai, soak them in water for about 30 minutes to soften.
In a large pot or deep pan, heat oil or ghee. Once hot, add mustard seeds. Add cumin seeds, fenugreek seeds, dried red chillies, and curry leaves when they splutter. Add the onions Cook for 2 minutes.
Add the prepared Sundakkai (turkey berries) and sauté for a few minutes until they become slightly browned.
Add chopped tomatoes and slit green chillies, then sauté until the tomatoes soften.
Mix in the sambar powder, turmeric powder, and asafoetida. Sauté for a minute, making sure the spices do not burn.

Pour in the tamarind juice, allowing the mixture to come to a boil.
Introduce the cooked and mashed toor dal to the pot, mixing well. Add water to achieve the desired consistency if the sambar seems too thick.

Allow the sambar to simmer for another 5-7 minutes. Check the seasoning and add salt as needed.
Garnish with freshly chopped coriander leaves.
Serve your Sundakkai Sambar piping hot alongside rice or other South Indian dishes like idly, or dosa,
Enjoy your meal! The distinctive taste of sundakkai lends a unique flavour to the sambar, making it a delightful treat.