Mullangi Radis Sambar

Ingredients
 
split pigeon peas / toor dal 2 cups
Water 6 cups to cook dal
2 big lemon sized balls of tamarind
Radish 400 grams
Small onions/ sambar onions about 100 grams
Tomato 1 medium sized
Drumstick 1/2 that is about 6 inch piece drumstick cut into pieces 
Green chilies 2 big light green less spicy ones chopped
curry leaves 1 tbsp
Red chilli powder 1/2 tsp added in 2 instalments of 1/4 tsp each
Sesame seed oil 4 tbsp
Mustard seeds 1 tsp
fenugreek seed 1/2 tsp
(1/4 tsp for tempering and 1/4 tsp to cook dal)
Red chilies 2
asafoetida powder 1/4 tsp