1
Peel the pumpkin and onion. Wash onion, tomato, drumstick, and pumpkin thoroughly. Chop onion, and tomato, slice drumstick lengthwise and cut pumpkin into chunks.
2
Soak tamarind in warm water for about 15 minutes. Extract the pulp by squeezing it with your hands. Discard the fibre and seeds. Keep the extract aside.
3
Meanwhile, rinse the arhar dal thoroughly. Add the rinsed dal and vegetables to a pressure cooker along with salt and turmeric powder and cook it for 5-7 minutes (2-3 whistles). Keep it aside.
4
Heat oil in a pan. Add mustard seeds and let them splutter. Add asafoetida (hing) and curry leaves. Saute for a few seconds until fragrant. Add the tamarind extract to it. Add sambar powder and let it cook until the raw tamarind pulp fragrance disappears, and the pulp extract decreases in volume.
5
Add the cooked dal and vegetable to the mixture and let it come to a boil.
6
If the sambar is too thick, add extra water until you get the required consistency.
7
Bring the sambar to a moderate boil, then reduce heat and simmer for another 5-7 minutes to allow the flavours to combine.
8
Serve hot with rice, dosa, or idli.
