Pressure cook the toor dal with water until soft and mushy.
In a separate pot, cook the chopped pumpkin with a little water until tender.
Extract the juice from the soaked tamarind and keep it aside.
In a large pot, heat oil and add mustard seeds. Once they crackle, add cumin seeds, asafoetida, green chilies, and curry leaves.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes, turmeric powder, and sambar powder. Cook until the tomatoes are soft.
Add the cooked pumpkin and mashed toor dal. Mix well.
Add the tamarind juice, salt, and some water to adjust the consistency.
Let the sambar simmer for 10-15 minutes for the flavors to meld together.
Garnish with fresh coriander leaves. Serve hot with steamed rice or idli. Enjoy!
