Wash toot dal in running water for 3 times and keep in pressure cooker. With this add half chopped tomato, hing, turmeric and 1 tsp of oil. Pressure cook for about 6 whistles or you can cook until done according to your cooker type. Mash this and keep aside.

Squeeze the tamarind juice and keep aside.

Heat oil in kadai add mustard, cumin. Once mustard splutter add curry leaves and red chilli.

Add sliced shallots. Once shallots turn to light add remaining chopped tomato and saute until tomato turns soft.

Now add the drumstick, chilli powder and coriander powder. Saute a bit. Add one cup of water close with lid and cook in medium flame for 5 minutes.

Now add the tamarind juice and salt. Close with lid and cook for another 3 minutes until tamarind juice comes to boiling stage.

It's time to add mashed dal. Add dal with 1/2 a cup of water and let it cook in simmer for 5 to 8 minutes until sambar start boiling nicely

Once done add chopped coriander leaves and serve hot with rice and a dollop of ghee.