Spilt bengal gram - 1/4 teaspoon (tsp.) or as needed
Cumin seed - 1/4 teaspoon (tsp.) or as needed
Fenugreek seed - 1/4 teaspoon (tsp.) or as needed
Curry leaf - 1 sprig
Dry chili - 2
Pressure cook or cook the pigeon pea by adding garlic, turmeric powder, green chili, one tomato, salt, water as needed.
In pan heat oil, add mustard seed, split bengal gram, cumin seed, fenugreek seed, dry chili, curry leaves. Once the mustard seed stop splattering add shallot (sambar onion) and sauté until the shallot are cooked half.
Now add the chopped tomato and sauté until the tomato becomes mushy.
Now add the broccoli stems and sauté for 5 minutes.
Now add sambar powder, salt, tamarind paste, water if needed and bring this to boil.
Now add the cooked pigeon pea and bring sambar to boil. Once its boiling well; check to see if broccoli stems are cooked. Once the stems are cooked. Cook the sambar for another 5 minutes then garnish with coriander leaves and serve.