Wash the Tata I- Shakti masoor dal 2-3 times, place in a bowl with enough water to cover the dal, add turmeric and pressure cook for 2 whistles and 5 minutes on sim.
Peel and chop the pumpkin and carrot into a dice or finger lengths. Cut the drumstick into finger length pieces.
In a heavy bottomed kadai, heat 1 tsp oil. Add the mustard seeds, once they splutter, add fenugreek seeds. Stir for few seconds, and then add the prepared vegetables.
Stir for a minute and then add water, tamarind paste, allow to come to a boil. If you don't have tamarind paste, use1 lemon sized ball tamarind soaked in hot water and extract the puree.
Reduce the flame, cover and cook until vegetables are almost tender. This will take up to ten minutes depending on type of vegetables used.
Mix the Karnataka Sambar powder in xbc cup water to make a slurry. Add it to the cooked vegetables along with the dal and the salt. Add upto xbc cup water if the sambar is too thick.
In a tempering ladle, heat the oil. Add the chillies, asafoetida, curry leaves and then splutter the mustard seeds and transfer it over the sambar.