Rinse pigeon pears lentils a couple of times in water. Soak it in fresh water for it softens.

Soak tamarind in hot water for about 30 minutes. Once tamarind is softened; squeeze the tamarind in the water itself. Discard the strained tamarind and keep tamarind pulp aside. Peel the drumstick after cutting its both ends and cut into 3-4 inches.

Drain all the water from lentil and add in a. pressure cooker. Add turmeric powder, water and mix, cook for 7 whistles on medium flame. open the lid once it settles ; check lentils cooked and mushy, mash it with a spoon and keep aside.

Rinse, peel and chop vegetables which get cooked faster in large cube sizes like pumpkin, mini round brinjals (small aubergines) okra, drumsticks etc.

Vegetables taking more time to cook can be chopped in small cube sizes like carrots, potatoes, etc.

Chop the brinjals at an end else they will darken. Add shallot onions with tomato quartered. Sprinkle turmeric, kashmiri red chilli powder and salt as per taste. With water covering all the vegetables.

Keep the pan on a gas top and begin to cook vegetables on a medium flame, checking in between when the vegetables are cooking so as to avoid overcooking.

Add the tamarind pulp and mix well. Next add sambar powder and again stir and mix them well, finally add mashed lentils Mix them very well. If consistency looks very thick, one can add some water by easily adjusting the quantity of water and make medium to thin consistency of sambar.

Simmer it on a low flame till it comes to a boil. Stirring it at intervals till frothy layer on top is seen when the sambar begins boiling. Once we reach this step, switch off the gas. Cover and keep aside after tasting and adding salt if required.

For tempering in a small pan heat ghee, add mustard seeds, allow them to crackle then add red dry chillies ; immediately add fresh curry leaves, fenugreek seeds and 2 pinches of asafoetida.

Fry them till the red chilies change color and curry leaves turn out to be crisp.

Immediately add this tempering mixture in the hot sambar. Cover the pan with its lid for 5 minutes, letting aroma and flavors from the tempering mixture get infused with the sambar.