Add toor dal & moong dal to a pressure cooker or bowl. Wash it well a few times and pressure cook with 1 ½ to 2 cups water. If cooking directly cook 2 whistles. If following the pot-in-pot method cook for 3 whistles on a medium flame.

When the pressure releases naturally, remove the cooked dal and mash it well. It has to be smooth without any grainy texture.

Pour 2 to 3 cups of water in a pot and add all the chopped drumsticks, onion & tomatoes. Cook all of these till the drumsticks are half cooked. You can add more or less water to adjust the consistency of drumstick sambar.

While the veggies cook, take half a cup of hot water pour it to a bowl. Soak tamarind in it. When it cools down squeeze, and set aside.

When the drumsticks are half cooked, add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done & tender.

Next add coconut, tamarind water. Mash the dal to smooth and pour to the sambar. Mix well. Add coriander leaves. Regulate the flame to low.

On another burner add ghee to a small pan and heat it. When the ghee becomes hot add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic. Add hing.

Pour this tempering over the drumstick sambar. Turn off the stove. If you plan to refrigerate, do it immediately once it cools down. Serve drumstick sambar with rice, papad or idli dosa.