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.