### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),1 cup Tamarind Water,200 grams Drumstick Leaves (Moringa/Murungai Keerai),1 Mooli/ Mullangi (Radish) - cut into dices,1 cup Pearl onions (Sambar Onions) - halved,2 tablespoons Sambar Powder,Salt - to taste,1 tablespoon Ghee,1 teaspoon Mustard seeds,1/2 teaspoon SSP Asafoetida (Hing) ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready.Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder. Add 1 cup of water and pressure cook for 2 whistles.Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked. Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat.Allow the pressure to release naturally. Once released, open the pressure cooker and mash the dal well using a potato masher.Add the cooked dal into the Murungai Keerai Sambar masala and stir well. Check the salt and adjust accordingly. Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke. Add the asafoetida and curry leaves and turn off the heat.Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat.Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner. You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice.