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1: Wash the toor dal until the water runs clear and then soak it for 20-30 mins.

2: Add all the ingredients under 'for the dal' and pressure cook for 4 whistles.

3: Mash well and set aside.

4: Soak the tamarind in warm water, crush and strain out the pulp.

5: In a pan, dry roast the ingredients under 'for the masala' until aromatic and golden.

6: Blend them into a fine powder once cooled and set aside.

7: In a pot, add the ghee followed by the mustard seeds, wait until they crackle, and then add the split urad dal.

8: Add the dried red chillies, asafoetida, curry leaves, and shallots. Saute for 2 mins.

9: Add the cooked dal mixture, jaggery and salt. Bring to a boil and add the tamarind water, then boil for 2-3 mins.

10: Add the masala powder and simmer for 7-10 mins until it has thickened.

11: Finish with the coriander leaves and a tsp of ghee. Serve hot with tiffin items or rice.