Beetroot Sambar

Tasted this dish for the first time at Sahana and Vijay's place in Leeds. Loved it for its simple flavors. I like Beetroot for the unique color of the dishes and have cooked this dish many times after coming back from our UK holidays.
Here is Sahana's recipe for the dish

Method
1. Boil 1/2 cup of toor dal in pressure cooker. Along with Dal, you can also boil 2 beetroots by keeping them in separate vessels.
2. Grind 1/2 cup grated coconut with 2-3 tsp sambar powder with very little water to a fine paste. I used store bought sambar powder. I added 1 small piece of tamarind and some pieces of beetroot while making the paste.
3. Cut the boiled beetroot into pieces and keep aside.
4. Boil 1 glass of water in a vessel and while boiling add 2 green chillies and leave it for 5mins.
5. Add the beetroot pieces, boiled dal and of coconut and sambar powder and cook. Add 1 tsp of jaggery for some sweetness and a pinch of asafoetida and let this cook on a slow flame for at least 10 mins. You can adjust the water according to the consistency you desire.
6. For the tempering/tadka, take a small pan. Add 2 tsp coconut oil, add 1 tsp mustard seeds when the oil is hot. When the seeds start  to splutter, add 2 dry red chillies, 1 sprig of curry leaves and a pinch of urad dal. 
7. When the sambar is cooked, add the tempering/tadka and cover with the lid so that the flavor is absorbed.

Serve hot with rice.