Step 1: Prepare Ingredients

Gather all ingredients, chop vegetables (potatoes, tomatoes, drumsticks), peel shallots and garlic, and soak dals and tamarind.

Step 2: Heat Oil and Temper Mustard Seeds

Heat 2 tablespoons of cooking oil in a pressure cooker. Add 1/2 teaspoon mustard seeds and let them splutter.

Step 3: Add Cumin Seeds

Add 1/2 teaspoon cumin seeds and let them fry for a few seconds until aromatic.

Step 4: Add Curry Leaves and Garlic

Add a few curry leaves and 5 peeled garlic cloves. Fry until fragrant.

Step 5: Sauté Shallots

Add 15 peeled shallots and sauté until they turn translucent.

Step 6: Add Chili Powder

Add 1 tablespoon chili powder and mix well, frying for a few seconds.

Step 7: Add Dals

Add the soaked toor dal and masoor dal to the pressure cooker and mix thoroughly with the spices.

Step 8: Add Vegetables and Turmeric

Add 3 diced tomatoes, 2 diced potatoes, 3 dried red chilies, and 1/4 teaspoon turmeric powder. Mix everything well.

Step 9: Add Water and Pressure Cook Dal

Pour in 400ml of water. Close the pressure cooker lid and cook for 2-3 whistles on high heat until the dal is soft.

Step 10: Boil Drumsticks and Potatoes Separately

In a separate pot, add 5 chopped drumsticks and 2 diced potatoes. Add enough water to cover them and a pinch of salt. Boil until the vegetables are tender.

Step 11: Extract Tamarind Pulp

While the dal and vegetables are cooking, extract the pulp from the soaked tamarind.

Step 12: Open Pressure Cooker

Once the pressure cooker has cooled down naturally, open the lid.

Step 13: Combine Boiled Vegetables and Dal

Add the boiled drumsticks and potatoes (from step 10) to the cooked dal mixture in the pressure cooker.

Step 14: Add Sambar Powder

Add 3 tablespoons of sambar powder and mix well.

Step 15: Add Drumstick Broth

Pour in the broth from the boiled drumsticks and potatoes (from step 10) to achieve the desired consistency.

Step 16: Add Tamarind Pulp

Add half of the extracted tamarind pulp. Stir well and let it simmer for a few minutes to combine flavors.

Step 17: Adjust Seasoning

Add salt to taste if required.

Step 18: Serve

Serve the hot drumstick sambar with steamed rice and papad.

• Soak dals and tamarind beforehand to reduce cooking time.

• Boil drumsticks and potatoes separately to maintain their texture and prevent them from becoming mushy in the pressure cooker.

• Adjust the thickness of the sambar by adding more or less broth/water.

• Adjust salt and tamarind pulp to taste.