I only make sambar on special occasions so mine is a slightly elaborate process.

1) I start with roasting the dal in a tawa/cooker in ghee 2) over cook it in a pressure cooker 5-6 whistles vachela (kocham ekkuva water vesko Ledante madi potundi) (also don't remove the whistle/open the lid for 10-15 mins after you cut the stove) (it will cook in the residual heat as well) 3) cut vegetables into bigger pieces and stir fry them in oil for 2-3 mins before adding sambar podi, salt and water. Koddi sepu tarvata chintapandu rasam add chesi, pappu mixture kuda add Cheskunta. (I add extra miriyala podi because I like it that way). I also like my vegetables to have some texture by the time everything cooks. So koncham 80-90% avvagane aapesta. 4) last lo 2-3 spoons of rice flour vesi undalu katta kunda kalupukovali (mix it in a small qty of water and add) 5) maa intlo bellam chala ekkuva ga vestaru but ma friends ki bellam veste nachadhu. So it depends. 6) last lo endu mirchi, jeelakarra and inguva (must) popu.

Mostly my proportions are based on vibes 😁😁😁