Masala powder or sambar powder - 3 tablespoon (tbsp.)
Curry leaf - 10 count
Asafoetida powder - 1/2 teaspoon (tsp.)
Mustard seed - 1/2 teaspoon (tsp.)
Oil - 1 tablespoon (tbsp.)
Rock salt - 1/2 tablespoon (tbsp.)
Soak tamarind in water and get a thick juice.
In a pressure cooker add pigeon pea, cumin seeds, turmeric powder, ghee, water as needed. Pressure cook this for 3 whistle and then cook in simmer for 5 minutes.
In a pan add drumstick, water as need. Cook the drumstick. (if you wish you can add mango, white pumpkin or vegetables of your choice)
Once the drumstick is cooked add tamarind juice, chili powder, rock salt, brinjal, little water if needed and bring to boil.
Once the right sambar thickness is reached.
In a pan heat oil. add mustard seeds and once they stop splattering. add shallot (sambar onion), curry leaves and sauté until the shallot (sambar onion) become translucent. Add this to sambar mix well.
Now add the cooked pigeon pea to the sambar and mix well then serve.