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Ingredients:
1 cup tuvar (toor / arhar) dal (red gram lentil),
1 tomato, chopped,
1 cup boiled mixed vegetables (potato, drumsticks, bottle gourd, etc),
1 green chilli; slit lengthwise,
1/2 tsp turmeric powder,
Salt to taste,
Water.

For seasoning-
1 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 tsp cumin seeds (jeera),
1/2 tsp fenugreek (methi) seeds,
8-10 curry leaves,
2 dry red chillies,
1/4 tsp turmeric powder,
1 tsp sambar masala,
1 lemon size ball tamarind; soak in warm water for 20 minutes, drain and separate pulp (or use 2 tbsp tamarind paste),
1 onion, chopped,
2 tbsp chopped coriander leaves,
Salt to taste,
Water,
Oil.

Method:
Wash and soak the dal for 4-5 hours. Pressure cook dal along with tomatoes, green chilli, turmeric powder, little salt and water, upto 3 whistles. If you do not soak the dal then pressure cook for more time. Remove and mash the dal well.
Heat oil in a kadhai, add mustard seeds. When they splutter add asafoetida, cumin seeds, methi seeds, red chillies, curry leaves and onion. Let it saute on a low flame for few minutes. Then add turmeric powder, sambar powder and tamarind pulp. Mix well and cook for 2 minutes. Add vegetables along with the water in which they were cooked, cover and cook for 2 minutes. Add mashed dal, stir, add water if required and bring to boil. Add salt, stir and garnish with coriander leaves. Serve hot with idlis, dosas, wadas and steamed rice.

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