Roast the dals separately till brown. Fry chillies. Pound fried things together with raw ingredients. Fry methi till brown, powder it and add to the above prepared mix. This is the basic sambar powder. Cook a cup of toor dal in the cooker. Boil extracted tamarind water with any cut vegetable and salt. After the vegetable is half cooked add 1 tablespoon of sambar powder and a pinch of asafoetida. Add curry leaves and allow it to boil for 10 minutes. When vegetable are fully cooked, add slightly mashed cooked dal. Cook for another 5 minutes. Season with fried mustard and methi seeds.