Method:

1. Dry roast the ingredients under 'to roast and grind' and grind it to a semi fine powder. Set aside. Dry roast moong dal till nice aroma comes and is slightly browned.
   
2. Cool down,rinse it well and pressure cook with enough water for 4-5 whistles until its mushy. Smash it again with a laddle, set aside. In a kadai - add the onion, tomato and green chillies. Saute till tomato shrinks and raw smell leaves.
   
3. Then add potato and carrot along with turmeric powder and salt and saute for 2mins. Then transfer this to the cooked dal. Either you can add more water at this stage and pressure cook for 1 whistle or just cook the veggies while boiling itself. Then add the roast and ground powder.
   
4. Soak tamarind in warm water , discard the seeds and add this to sambar, then add jaggery. Allow the sambar to boil and thicken. Add required salt.
   
5. Once it is boiled and reaches the desired consistency, add coriander leaves. In a kadai add the items under ' to temper' and transfer this to the sambar. Switch off.
   

My Notes:

• Tempering at the last stage retains the flavour and aroma. You can drizzle ghee while switching off. While roasting you can add 2 tsp of coconut too.
• Dont add more tamarind than mentioned as it will give a more tangy taste.
• You can also brinjals along with potato and carrots which is the best combo of veggies.
• Use small onion as it enhances the flavour of the sambar.