1. Wash Tuvar dal and keep soaked for half an hour.
2. Remove the loose outer leaves if any and wash the Kalakose in running water.
3. Soak tamarind in warm water and extract a thick juice.
4. Heat oil in a pressure cooker and add the mustard seeds.
5. When the mustard seeds splutter add the fenugreek seeds and fry till golden in colour.
6. Add broken red chillies and asafoetida.
7. Add curry leaves and the chopped fenugreek leaves after the chillies turn crisp, and saute till you get a pleasant aroma and switch off flame.
8. Add the soaked dal, tamarind extract, jaggery, turmeric powder, salt, sambar powder, coconut, chopped tomatoes and the Kalakose to the seasoning and stir well.
9. Add 2 1/2 cups of water.
10. Cook till the cooker gives out three whistles (After first whistle, turn flame to medium from high) and switch off flame.
11. Remove when the pressure subsides and stir it once so that only the dal becomes mushy.
12. Relish the flavoursome Kalakose Sambar with steaming hot rice topped with a spoon of fresh ghee.

Recipe courtesy: Chitra Amma's Kitchen