Clean, wash, and roughly chop all the mixed greens.

Soak tamarind in warm water and extract the pulp.

Heat oil in a pan and roast coriander seeds, chana dal, urad dal, fenugreek seeds, dry red chilies, cumin seeds, and black peppercorns until golden brown and aromatic.

Add grated coconut to the roasted spices and grind into a smooth paste with water.

Pressure cook toor dal, sliced onions, garlic cloves, and chopped mixed greens for 2 whistles.

Allow pressure to release naturally and open the lid.

Transfer the cooked dal and greens to a pot.

Add the ground masala paste, tamarind extract, and salt.

Simmer for 10 minutes, adding water as needed to adjust consistency.

Add jaggery and bring to a rolling boil.

Turn off the heat.

Prepare the tempering: Heat oil in a small pan, add mustard seeds, cumin seeds, and asafoetida.

When the seeds splutter, add dry red chilies and curry leaves.

Saute thinly sliced onions until browned and crisp.

Pour the tempering over the sambar and mix well.

Serve hot with steamed rice and other South Indian dishes.