Ingredients

• 200 gms - Toor dal (lentil)
• 200 gms - Drumsticks
• 1 tsp - Turmeric
• 1 tsp - Red chilli powder
• 4 - Green chillies
• 1 cup - Onions
• 300 gms - Tomatoes
• Salt
• 1 tsp - Groundnut oil
• 2.5 tsp - Tamarind pulp
• 1 tbsp - jaggery
• 5 tbsp - Coconut paste
• 1/3 cup - Coriander leaves
• For tempering:
• 2 tbsp - Groundnut oil
• 1 tsp - Mustard seeds
• 2 tsp - Cumin seeds
• 1 tsp - Coriander seeds
• 1 tsp - Sesame seeds
• 1 tbsp - Urad dal (thick gram)
• 15 - Curry leaves
• A generous pinch of asafoetida

How to Make Murungakkai Sambhar

• Pick toor dal, washing in running water and soak for 30 mins. Drain.
• Peel, wash and cut drumsticks into 1 inch pieces. Remove stems, wash, slit and deseed green chillies. Peel, wash and slice onions. Wash and cut tomatoes into quarters. Clean, wash and chop coriander.
• Dissolve tamarind in 2 tbsp of water. Pound jaggery and soak in 2 tbsp of coconut water.
• Pick, wash urad dal in running water and pat dry. Wash curry leaves.
• Put he drained lentil in a pot, add water (approx 1 litre/4 cups), drumstick, turmeric, red chillies, green chillies, onions, tomatoes and salt, boil until the dal is cooked. Stir in oil. Remove.
• To prepare the tempering, heat oil in a large wok, add mustard seeds, cumin seeds, coriander seeds, sesame seeds and urad dal, saute over medium heat until the seeds begin to crackle.
• Add curry leaves, stir, add asafetida and stir.
• Transfer the cooked dal and tamarind, simmer for 5 mins, add jaggery and bring to a boil. Reduce to low heat, add coconut paste and simmer for 5 mins.
• Sprinkle chopped coriander and stir. Adjust the seasoning.
• Remove to a bowl and serve as an accompaniment.