Sambar - cooking recipe

Ingredients

1/2 cup toor dal (dried yellow split peas)
1/4 teaspoon turmeric
1/4 teaspoon salt
1 pinch asafoetida powder
2 cups water
Tempering
2 tablespoons mustard oil
1/2 teaspoon cumin seed
1/4 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
10 -12 curry leaves
4 small dried chilies
1 pinch asafoetida powder
Sambar
1 cup yellow indian cucumbers (dosakai) or 1 cup English cucumber, peeled, seeded and finely chopped
1 cup vegetable drumsticks or 1 cup fresh asparagus, cut into finger lengths
1 small potato, peeled and finely chopped
1 medium tomatoes, finely chopped
2 tablespoons tamarind pulp
1 tablespoon sambar masala seasoning (or more, to taste)

Preparation

Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.