Wash the pearl onions. You can cut the bigger ones into half.

Pressure cook the toor dal with just enough water, turmeric and salt till done.

Soak the tamarind in 1/2 cup of hot water for 15 minutes. Squeeze out the liquid and discard the waste.

Dry roast the ingredients except the coconut in the "for grinding" section till a nice aroma comes. Allow to cool. Grind along with the coconut with very little water to a coarse paste.

Heat ghee in a "manchatti" (earthern pot). Add the pearl onions and saute till it starts to cook. Once the raw smell is gone, add the tamarind water and around a cup of water. Allow the mixture to boil and then add the jaggery. Now continue to cook till the onions starts wilting and looks cooked.

Add in the cooked toor dal and continue to cook till it gets fully done. Add in more water at this stage depending upon the consistency required. Finally add in the ground paste and cook for not more than a couple of minutes - do not allow it to boil. Switch and give a nice mix.

Heat oil in a little saucepan. Splutter the mustard seeds and fry the curry leaves. Pour into the prepared sambar. Relish hot with rice!