Plate includes

Split pigeon peas, Turmeric powder, Oil, Mustard seeds, red chillies, Fenugreek seeds, Asafoetida, Green chillies, Curry leaves, Drumsticks, Sambhar powder, Salt

Preparation

1. Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon. 2. Soak tamarind in one-cup warm water, extract pulp and set aside. 3. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida. 4. Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly. 5. Add sambhar powder, salt and one cup water. 6. Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes.