Urid dal - 1 tsp
asafoetida powder - one pinch
Pressure cook the Toor dal with a pinch of Turmeric powder in it. Keep it aside.
In a small pan, pour a drop of oil and fry, coriander seeds, channa dal, urid dal, fenugreek seeds, red chillies with a pinch of asafoetida powder, to golden brown. Turn off the stove and now add the coconut to the above said ingredients. Grind it into a fine paste and keep it aside.
Heat oil in a pan and add chopped onions. Fry till the onions turn brown and then add tomatoes and drumstick. Once the tomatoes turn mushy add dal and the ground paste. mix well for 3 min.
Add the tamarind extract and two cups of water and let it cook for 15-20 min on medium heat. Heat oil in another pan, add mustard, curry leaves and once the mustard starts to splutter add to the sambar mixture. Turn off the heat and serve with rice.