To begin making Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick and Fenugreek Greens Sambar, first pressure cook the toor dal along with 2-1/2 cups of water for 4 to 5 whistles. Turn off the heat and allow the pressure to release naturally.

Once the pressure has released, open the cooker and mash the dal well and keep aside.

Into a pressure cooker, add the tamarind water, drumstick, methi leaves, onions, sambar powder, turmeric powder and salt. Add 1/2 cup of water and pressure cook the sambar masala for 1 to 2 whistles and turn off the heat.

Release the pressure immediately, by lifting the weight with a fork or keep the pressure cooker under running water.

Once the pressure is released, open the pressure cooker, add the mashed dal to the sambar masala and stir well.

Adjust the consistency of the Murungakkai Vendhaya Keerai Sambar by adding water. Adjust the salt or sambar powder at this stage according to your taste.

Give the Murungakkai Vendhaya Keerai Sambar a brisk boil. 

While it is boiling, in a tadka pan; heat oil over medium heat. Add the mustard seeds and allow it to crackle.

Once the mustard seeds have crackled add the curry leaves, asafoetida and red chillies and give it a stir. Pour this into the simmering Murungakkai Vendhaya Keerai Sambar and turn off the heat.

Transfer the Murungakkai Vendhaya Keerai Sambar to a serving bowl and serve hot.

Serve the Murungakkai Vendhaya Keerai Sambar along with hot Steamed Rice or broken wheat and a Raw Banana Roast for a diabetic friendly meal.