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1: In a mixing bowl soak the tamarind and extract the water.

2: In a pressure cooker add all the vegetables along with the tamarind water, turmeric powder and salt.

3: Pressure cook on a medium flame for 3 whistles (around 10 mins).

4: In a pan heat sesame oil, add the fenugreek, coriander, black pepper, channa dal, urad dal, dry red chillies, sesame seeds, asafoetida and the grated coconut, saute until aromatic and the dals turn light golden brown.

5: Add the sautéed spices into a blender and blend into a coarse paste.

6: Once the pressure releases in the cooker, add the prepared paste, dal and let it come to a boil.

7: Finish it off with a tempering and serve hot.