1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may 
also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal. 
Pressure cook till dal is done very soft. (Approx. 4 whistles) 
Remove dal and beat with a whisk or churner till smooth. 
Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry 
masalas. 
Chop the remaining onion and tomato to medium or fine pieces. 
Heat oil, add seeds , curry leaves and allow to splutter. 
Add onion, pumpkin, tomato and stir fry for 2 minutes. 
Add paste, and cook for further 2 minutes. 
Add dal and bring to a boil on high. 
Add enough water to get sambar consistency. 
Check and adjust masalas as required. 
Simmer for 12-15 minutes on low, till the aroma exudes. 
Add chopped coriander before serving. 
Serve steaming hot with hot idlis, coconut chutney and ghee.