Cook the dal in a pressure cooker with two and a half cups of water, BMC Turmeric Powder (Haldi) and one teaspoon oil for three whistles. Open lid once the pressure has reduced and mash the cooked dal lightly with a wooden spoon.

Soak tamarind in a cup of warm water. Extract the pulp and keep aside.

Heat the remaining oil in a thick-bottomed pan. Add mustard seeds and when they start spluttering, add dry red chillies, fenugreek seeds and BMC Asafoetida (Hing).

Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat. Add BMC Samber Powder, salt and one cup water.

Reduce heat and simmer for approx. 8 minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for 2-3 minutes.

Serve hot with steamed rice and papad.