Soak dal for 30 mins. Boil the soaked dal for about 10 mins. Now add pieces of drumstick, brinjal, pumpkin and onion. Add thick tamarind juice, Munshi panna lal mirch masala & salt. Add Munshi panna Sambhar Masala. Heat oil separately. Add red chilli, fenugreek, mustard, curry leaves, a pinch of asafoetida. Now pour into the sambhar and boil for 2 mins.
Pigeon Peas (toover dal) - 100 gms, Drumstick - 1 stick, Brinjal - 1 (small), Pumpkin - 100 gms, Onion - 1 (small), Tamarind juice - 2 to 3 tbsps (thick), Munshi panna lal mirch masala - ½ tsp, Salt to taste, Munshi panna Sambhar Masala - 1 heaped tbsp, Oil - 2 tsp, Red Chilli - 1, Fenugreek - ¼ tsp, Mustard - ½ tsp, Curry Leaves - 2 sprigs, Asafoetida - a pinch.