Recipe

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• 1/2 cup toor dal ( dried yellow split peas)
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1 pinch asafetida powder
• 2 cups water
• 2 tbsp mustard oil
• 1/2 tsp cumin seed
• 1/4 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 10 -12 curry leaves
• 4 small dried chilies
• 1 pinch asafetida powder
• 1 cup yellow indian cucumbers (dosakai) or 1 cup english cucumber, peeled, seeded and finely chopped
• 1 cup vegetable drumsticks or 1 cup fresh asparagus , cut into finger lengths
• 1 small potato, peeled and finely chopped
• 1 medium tomato, finely chopped
• 2 tbsp tamarind pulp
• 1 tbsp sambar masala seasoning (or more, to taste)

• 1 Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
• 2 Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
• 3 Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
• 4 Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.