Ingredients:

1 cup – Toor Dal (washed and soaked for 30 minutes)
4-5 strips Tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp- Jaggery or Sugar
2 tbsp – sambar masala
1/4 tsp- Turmeric powder
1 tsp- Dhania powder
1 tsp – Red Chilli powder
1/2 tsp- each cumin and Mustard Seeds
3 whole Red Chillies
1 stalk Curry leaves
4 Onions
1/2 cup – Pumpkin or Bottle Gourd boiled and cubed
1 large Tomato
1 tbsp- chopped Coriander leaves
2-3 flakes Garlic
salt to taste
2 tbsp- oil

Method:

1 Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2 Pressure cook till dal is done very soft. (Approx. 4 whistles)
3 Remove dal and beat with a whisk or churner till smooth.
4 Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5 Chop the remaining onion and tomato to medium or fine pieces.
6 Heat oil, add seeds , curry leaves and allow to splutter.
7 Add onion, pumpkin, tomato and stir fry for 2 minutes.
8 Add paste, and cook for further 2 minutes.
9 Add dal and bring to a boil on high.
10 Add enough water to get sambar consistency.
11 Check and adjust masalas as required.
12 Simmer for 12-15 minutes on low, till the aroma exudes.
13 Add chopped coriander before serving.
14 Serve steaming hot with hot idlis, coconut chutney and ghee.