Take moong dal in a vessel, wash it and pressure cook the dal. Mash the dal well.
Cut the carrot into slices, potato into big pieces. Add it into a vessel and pressure cook it.
Cut the tomatoes into small pieces. Also peel the skin of shallots.
Take a small piece of tamarind, extract juice from it. Keep it aside.
In a kadai, add oil and splutter mustard seeds. Once they crack, add cumin seeds, saute well.
Then add curry leaves, green chilli into it and saute well.
Add chopped tomatoes, peeled out shallots or small onions.
Meanwhile add salt into the kadai and saute until the shallots become translucent.
Once done, add the cooked vegetables into the pan.
Into this add turmeric powder, sambar powder and allow it to boil.
Once the raw smell goes off, add tamarind extract, jaggery and allow to cook for sometime.
Finally add the cooked and mashed moong dal and mix well.
Add water to adjust the consistency of the sambar. It will thicken after cooling down.
Once the sambar starts boiling, add chopped coriander leaves and turn off the stove.