Soak the dal with turmeric powder for half an hour and keep aside.
Roast the ingredients mentioned under grinding except coconut. Grind everything to a coarse powder.
Heat oil in a pressure cooker (5l) over medium high heat.
Once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, curry leaves, red chillies and fry for a second.
Then add the chopped onions and sauté until it turns translucent. Add other veggies and tomato, salt.
Fry them for a couple of minutes. Then add the dahl (draining the water) and rice.
Add 3 Cups of water, salt, tamarind paste. Once it starts boiling, close the cooker and keep it for about 4-5 whistles.
Once the pressure releases, add the ground powder and keep it on medium low flame. Adjust for salt and water if it is very thick. Garnish it with coriander leaves. Add a Tbsp of ghee at the end if using.
Serve it with Onion raita and Papad.
Make sure to chop the veggies slightly bigger. So that it would not get smashed while getting cooked with the rice and dahl.
Also the amount of tamarind might vary as per what you use. If it is a pulp, a big gooseberry size would suffice. Extract it with water and use it. Generally it is slightly less sour when compared to the regular sambhar.
Sambhar Sadam Hotel style https://www.themagicsaucepan.com/main-course/kalanda-sadam-variety-rice/sambhar-sadam-hotel-style