Sambhar

Ingredients
 1 cup toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1 drumsticks (savanjana ki phalli / saragavo) , cut into 75 mm. (3”) pieces
1/4 cup chopped bottle gourd (doodhi / lauki)
1/2 cup shallots (madras onions)
1/2 cup chopped tomatoes
1/4 cup chopped brinjals (baingan / eggplant)
1 tbsp tamarind (imli) pulp
salt to taste
1 tbsp coconut oil or any other refined
1/4 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)

For The Sambhar Masala1 tsp coconut oil or any other
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tbsp coriander (dhania) seeds
1 tsp fenugreek (methi) leaves leaves seeds
6 to 8 whole dry kashmiri red chillies , broken into pieces
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tbsp freshly grated coconut

Method 
For the sambhar masala

1. Heat the oil in a deep pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

Sambhar

1. Clean, wash and soak both the dals in enough water for 20 minutes. Drain.
2. Combine the dals with 2 cups of water and pressure cook for 4 to 5 whistles.
3. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and keep aside.
4. Combine the drumstick, bottle gourd and 1 cup of water in a deep pan and cook on a medium flame for 10 to 12 minutes or till all the water has evaporated.
5. Add the cooked dal, shallots, tomatoes, brinjals, drumsticks, bottle gourd, tamarind pulp, sambhar masala, salt and 3 cups of water, mix well and bring to boil. Keep aside.
6. For the tempering, heat the oil in a small pan and add the mustard seeds.
7. When the seeds crackle, add the fenugreek seeds, curry leaves and asafoetida and sauté for a few seconds.
8. Pour the tempering over the boiling sambhar, mix well and simmer for another 5 to 7 minutes. Serve hot.