Sambar is one of my favorite comfort foods, and I love how versatile it can be. When I made this recipe using air fried vegetables like carrot, eggplant, and okra, it really intensified the flavor and gave a nice texture without the oiliness of deep frying. Using the pressure cooker for the lentils saved so much time, and the mixture of mustard seeds, fenugreek, and cumin added the perfect aromatic base. I usually soak tamarind in warm water to extract the tangy tamarind water, which brings a great balance of sourness to the dish. For those new to sambar, experimenting with different vegetables can be exciting. Eggplant absorbs spices wonderfully, while okra adds a slight sliminess that helps thicken the stew naturally. The sambar powder I use is a homemade blend I prepare fresh, but good quality store-bought powder works well too. Garlic adds a subtle sharpness, and the salt levels are key—adjust to taste after all ingredients combine. Personally, I find air frying the veggies before adding them into the sambar broth helps retain their shape and flavor. This technique also enhances the overall texture, making each spoonful a delightful experience. Serve your sambar hot with steamed rice or idlis for a complete and satisfying meal. This traditional recipe is a fantastic way to enjoy balanced nutrition and robust taste all in one bowl.