| 1. | Heat oil in a pan for about 1 minute and roast together whole chillies, Bengal gram, asafoetida, coconut, 1 sprig curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. |
| 2. | Grind roasted ingredients into a paste, adding a little water (½ cup) from time to time. |
| 3. | Put 3 cups water, red gram, turmeric powder and salt in cooker. Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally. |
| 6. | Open cooker. Mash dal completely with back of a ladle to blend with liquid. Add ground paste, tamarind pulp, onion, drumsticks, remaining curry leaves (1 sprig) and water (2 cups). Stir. |
| 7. | Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. Open cooker. |
| 8. | For tempering, heat oil in a pan for about 1 minute. Add mustard seeds. When crackling, pour over sambar. Stir. Serve hot. |