This is one of the most traditional South Indian dals, with just a few spices and tamarind as a seasoning. I like the version with shallots and carrots best, as that’s the one my mum makes the most often from my grandmother’s recipe – it’s perfect served with dosas or just with plain white rice or flatbreads. The tuvar dal lentils are readily available in Asian shops or online, and give the sambhar its characteristic texture. If you can’t find sambhar powder you can use the combination of ground coriander and chilli powder below.