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1: To extract the tamarind pulp, add the tamarind to some hot water and set aside for at least 20 minutes.

2: Take Toor dal in a bowl. Wash it well until the water runs clear.

3: Drain the dal and add it to a pressure cooker along with water and turmeric powder. Cook it on medium heat for 15 minutes or around 4 whistles. Set this aside.

4: For the masala, heat coconut oil in a pan and add the chana dal and urad dal. Roast until it starts to turn golden.

5: Add coriander seeds, black peppercorns, fenugreek seeds, dry red chilli & Kashmiri chilli. Roast on low heat until aromatic.

6: Turn off the heat and then add the cumin seeds.

7: Allow it to cool down, then transfer it to a blender and grind into a fine powder.

8: Add the diced coconut and shallots, then grind into a fine paste.

9: In a pan, heat coconut oil and crackle the mustard seeds. Then add fenugreek seeds, curry leaves, shallots and saute well until softened.

10: Add the tamarind pulp, salt and turmeric powder. Allow it to cook for 6-7 minutes.

11: Add the coconut paste and the boiled dal. Let it cook for 10 minutes. Adjust the consistency, if required.

12: Add some coconut oil and fresh curry leaves on top. Turn off the heat and serve it hot!