1. Soak tamarind in 2 cups of water and extract the juice.
2. Heat the oil in a kadai. Add mustard.
3. When it splutters, add the dal.
4. When the dal begins to brown, add garlic and fry well till fragrant.
5. Add onion and fry till golden brown.
6. Add chili and sambar powders and the tamarind extract.
7. Simmer without covering, for five minutes.
8. Add mushrooms, bamboo shoots and salt. Simmer covered for five more minutes.
9. Serve hot with steamed rice and papad.

Serves:4 to 5