Drumstick Sambar (Murungakkai Sambar)

Cooking Lentils

1. Rinse tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker.
2. Add turmeric powder and water.
3. Mix well. Then cover and pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes on medium heat.
4. When the pressure settles falls down on its own, then only open the lid and check the lentils. They should be completely cooked and mushy. Mash the lentils with a spoon or wired whisk. Cover and keep aside.

Making tamarind pulp

1. Meanwhile in a bowl soak the tamarind in warm or hot water for 20 to 30 minutes.
2. Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.

Cooking drumsticks

1. In a pan, heat oil (preferably sesame oil made from raw sesame seeds). Add pearl onions or chopped onions or shallots.
2. Stir and sauté pearl onions till the onions turn translucent or the edges start to turn light golden. For onions, sauté them till they turn translucent.
3. Add chopped or diced tomatoes. Sauté for 1 to 2 minutes.
4. Now add drumsticks and mix well. The drumsticks have to be slightly peeled and chopped into 2.5 to 3 inches batons or sticks.
5. Then add water and turmeric powder. Stir and mix again.
6. Cover the pan and cook the drumsticks on a low to medium heat.
7. In between do check when the drumsticks are cooking.
8. The drumsticks should be cooked well and tender, but take care that they do not get overcooked.

Making drumstick sambar

1. Once the drumsticks are cooked and tender, add the tamarind pulp.
2. Then add the cooked and mashed lentils. Also add sambar powder. Stir and mix very well.
3. Season with salt as per taste.
4. Simmer drumstick sambar on low to medium heat for 6 to 7 minutes. The raw aroma of tamarind should go away.
5. After simmering for 6 to 7 minutes, switch off the heat. Cover the pan and keep aside.

Making tempering

1. Heat oil (preferably sesame oil made from raw sesame seeds) in small frying pan or tadka pan. Add mustard seeds. Keep the heat to a low while tempering spices. 
2. Let the mustard seeds crackle.
3. When the mustard seeds crackle, then add dry red chilies (broken and seeds removed), fenugreek seeds and curry leaves. Mix well.
4. Quickly add asafoetida (hing).
5. Mix again and fry till the curry leaves become crisp.
6. Switch off the heat and immediately add the tempering mixture in drumstick sambar.
7. Cover and let the flavors infuse for 4 to 5 minutes.
8. Then serve drumstick sambar with idli or dosa or medu vada or steamed rice. While serving you can garnish the sambar with some chopped coriander leaves.