Wash and cook the toor dal by adding 1 cup of water and turmeric powder.
Cook in pressure cooker for 4-5 whistles.
Take out and whisk it well and keep aside.
Extract tamarind juice using 2 and ½ cups of water.
Chop the drumstick and keep aside.
In a kadai add 2 tsp oil and add the mustard seeds, broken red chili and curry leaves.
Once the mustard seeds splutter add the chopped drumstick.
Add in the tamarind water, sambar powder, turmeric powder, salt and asafoetida.
Let this boil for 10 minutes in medium flame. Let the drumstick gets cooked well.
Add in the cooked toor dal to this and mix well.
You can add little water to adjust the consistency of the sambar.
Let this boil for 2-3 minutes.
You can add ¼ tsp of jaggery to this. This step is optional, but it enhances the taste of the sambar.
Drumstick sambar is ready.