1/2 Tbsp black peppercorns, 1/2 Tbsp masoor dal, 1 tsp coriander seeds, 2 red chilies that were lightly toasted in a pan then ground into a paste. Added that to a cup of water with a tsp of tamarind.
With some ghee, popped 1 tsp mustard seeds and a couple curry leaves. Added that to the broth and cooked a bit longer.
The cook book recommended serving alongside some rice due to the fiery nature of the sambar. It was definitely super spicy and a bit too thin of a broth. The black pepper was overwhelming.