1 cup toor dal (washed and soaked for 30 minutes) 4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used) 1 tbsp. jaggery or sugar 2 tbsp. sambar masala 1/4 tsp. turmeric powder 1 tsp. dhania powder 1 tsp. red chilli powder 1/2 tsp. each cumin and mustard seeds 3 whole red chillies 1 stalk curry leaves 4 onions 1 large tomato 1 tbsp. chopped coriander leaves 2-3 flakes garlic salt to taste 2 tbsp. oil
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal. Pressure cook till dal is done very soft. (Approx. 4 whistles) Remove dal and beat with a whisk or churner till smooth. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces. Heat oil, add seeds , curry leaves and allow to splutter. Add onion, pumpkin, tomato and stir fry for 2 minutes. Add paste, and cook for further 2 minutes. Add dal and bring to a boil on high. Add enough water to get sambar consistency. Check and adjust masalas as required. Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before serving. Serve steaming hot with hot idlis, coconut chutney and ghee.