North Karnataka Style Nuggekai Kharbyaali Recipe-Spiced Drumstick Sambar

North Karnataka Spiced Drumstick Sambar also known as Nuggekai Kharbyaali is a traditional sambar curry made with a special spice powder – bhakri/ jowar/phulkas.  Arhar dal (Split Toor Dal), Tamarind Water, Jaggery, Drumstick, Onion, Garlic, All spice powder, Oil, Salt, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Asafoetida (hing), Curry leaves, Coriander (Dhania) Leaves   1 cup Arhar dal (Split Toor Dal) 1 cup Tamarind Water 1 tablespoon Jaggery , (optional) 2 Drumstick , cut into 2” pieces, cooked 1 Onion , roughly chopped 3 cloves Garlic , roughly chopped 2 tablespoons All spice powder , Kharbyaali Masala Khara Spice Powder 1 tablespoon Oil Salt , to taste  Ingredients for seasoning  1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) 5 Curry leaves 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish     10   30     To begin making the Nuggekai Kharbyaali recipe, firstly wash and soak dal in water for few minutes. Then cook dal and drumstick in the pressure cooker. Add 2 cups of water along with dal, drumstick, turmeric powder and salt and cook for 4 whistle. Allow the pressure to release naturally. Once dal is cooked, keep aside till required.Now heat a tablespoon of oil in a heavy bottomed pan over medium heat, add the chopped garlic and onion to the pan. Fry onion and garlic till they turn golden brown in color.Add in the Kharbyaali Masala Khara Spice Powder, the cooked lentils, jaggery, tamarind water and cooked drumsticks. Stir to combine and bring the sambar to the boil once. Turn the heat to low and continue to simmer the curry for few more minutes.Meanwhile sambar is simmering, heat a tablespoon of oil in a small pan; add the mustard seeds, cumin seeds and allow them to crackle. Then add asafoetida and curry leaves, fry for few seconds then turn off the heat. Pour this seasoning over the simmering curry. Stir to combine. Turn off the heat and transfer the sambar to a bowl for serving. Garnish with chopped coriander leaves. Serve Nuggekai Kharbyaali along with Steamed Rice and Murungai Keerai Poriyal for a weekday meal.