Step-by-Step Instructions

1. 1.Soak Dal

   Wash 1 cup (200g) pigeon peas/arhar dal thoroughly under running water. Place the washed dal in a bowl, add enough water to cover it, and let it soak for 30 minutes.

2. 2.Soak Tamarind

   In a separate bowl, place 1 lemon-sized tamarind ball. Add 1 cup of water and let it soak for 30 minutes to soften.

3. 3.Cook Dal and Drumsticks

   Transfer the soaked dal to a pressure cooker. Add 200g of drumsticks (cut into 3-inch long pieces and washed). Pour in 4 cups (approximately 900ml) of water. Add 1 tsp of salt and 1 tsp of turmeric powder. Close the lid of the pressure cooker and cook for 4-5 whistles on a low-medium flame until the dal and drumsticks are tender.

4. 4.Prepare Tamarind Water

   After the tamarind has soaked for 30 minutes, gently squeeze it with your hands to extract the pulp. Strain the mixture to separate the tamarind water from any fibrous material and seeds. Set the tamarind water aside.

5. 5.Prepare Tempering - Heat Oil

   In a separate pot (preferably a clay pot for authentic flavor), heat 4 tbsp (60ml) of vegetable/cooking oil over medium heat.

6. 6.Add Whole Spices

   Once the oil is hot, add 1 tsp of red mustard seeds. Let them splutter. Then add 4-5 whole dried round red chilies and 1-2 sprigs (10-12 leaves) of fresh curry leaves. Sauté for about 30 seconds until the chilies slightly darken and the curry leaves become fragrant.

7. 7.Sauté Coconut and Shallots

   Add ½ cup of coconut chunks (skin removed and chopped into ½ inch pieces) and 1 cup (15-16) medium-sized shallots (peeled and washed). Sauté the mixture for 5-7 minutes, stirring occasionally, until the shallots turn translucent and light golden brown.

8. 8.Cook Tomatoes and Ground Spices

   Add 2 finely chopped medium-sized tomatoes to the pot. Cook for about 5 minutes until the tomatoes soften and release their juices. Then, add 1.5 tsp of red chili powder and 1.5 tbsp of sambar masala powder. Sauté for another 2-3 minutes, stirring continuously, until the raw smell of the spices disappears and the oil begins to separate from the mixture.

9. 9.Add Tamarind Water and Jaggery

   Pour in the prepared tamarind water. Add salt to taste and 1.5 tsp of jaggery powder. Mix all ingredients well. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.

10. 10.Combine with Dal and Simmer

    Carefully add the boiled dal and drumsticks from the pressure cooker to the simmering tempering mixture. Stir gently to combine all the ingredients. Let the sambar simmer for another 5-10 minutes on low heat, allowing the drumsticks to absorb the flavors and the sambar to reach your desired consistency.

11. 11.Serve Drumstick Sambar

    Once the sambar has simmered and the flavors have developed, it is ready to be served hot. Enjoy your delicious Drumstick Sambar with idli, dosa, or steamed rice.