Rinse and wash ¾ cup toor dal with water twice.
Add 2 cups of water , ½ teaspoon turmeric powder and ½ teaspoon oil and pressure cook for 4-5 whistles.
Allow pressure to settle down on its own, dal should be cooked completely , lightly mash and keep aside.
Soak 1 gooseberry size tamarind in ½ cup hot water for 15-20 minutes , extract the juice and set aside.
Whilst ,heat ½ tablespoon of oil in a broad pan or vessel ,add ½ teaspoon mustard seeds , ¼ teaspoon methi seeds allow it to crackle and add 2 sprigs curry leaves .
Now add ½ cup roughly sliced shallots and fry for 3-4 minutes till shallots looks transparent. If using regular onion , use 1 medium size onion, chopped.
Add 1 chopped tomato and 2-3 slit green chillies and continue to saute for 2-3 minutes.
Clean the drumsticks ,trim the edges, remove the fibre and cut into 21/2 -3 inch long . Add drumsticks and saute for 5 minutes.
Now add ½ teaspoon turmeric powder , ¼ teaspoon asafoetida , 2 tablespoon sambar powder and mix well.
Now add in ½ cup of extracted tamarind juice and mix well .
Add salt and bring it to boil.Once it comes to boil , add in cooked dal ,1.5 cups of water and mix well.
Add ½ teaspoon of jaggery powder and bring it to boil.Turn off the heat and add in fresh chopped coriander leaves .
In a season pan ,heat 1 tablespoon of Ghee, add ½ teaspoon of mustard seeds , ½ teaspoon jeera seeds , curry leaves ,dry red chilli and pinch of Asafoetida , mix well and pour it over the prepared sambar.
Serve it hot along with steamed rice ,papad and pickle.