Take the pigeon peas/ tuar dhal in a vessel and pressure cook with the ingredients given under "to cook lentils". If you do not have a pressure cooker you can cook it in a saucepan. You may have to add more water.
Wash and Chop the vendakkai/lady's finger into half finger-sized pieces. Cut the onions longitudinally and the tomatoes into small pieces. Soak the tamarind in 2 cups of water.
In a wide pan take the lady's finger and saute till all the water from the vegetable and the pan disappears. Saute for 2-3 minutes more in medium flame. Then add 1 tbsp of oil and saute. for a minute or two. Then add the onions and ½ tsp of sugar or jaggery and saute for a few more minutes till it starts browning at the bottom.
Add the chopped tomatoes and ½tsp of salt, mix well. Reduce flame, cover and cook till the tomatoes get mashed.
Add 2 tsps of sambar powder and the turmeric powder. Give it a mix and add 2 cups of tamarind water. Adjust salt to balance the tanginess and cook for about 7-10 minutes in medium flame, till the vegetable is done.
Once the lady's finger is cooked add the mashed tuar dal and mix well. Let it come to a boil. In a cup of water mix up another tsp of sambar powder and add it to the sambar. Bring this to a boil and switch off.
Finally sprinkle the magic mix, temper with the items mentioned under tempering and pour over the sambar. Garnish with coriander leaves and 1 or 2 tsps of ghee.