Wash and cut the vegetables into 2 inch long pieces.

Cook dal in 2 cups of water in a pressure cooker until the 3rd whistle. Once done, separate dal to another vessel.

Add small onions, salt and turmeric with required in the cooker. Cook until first whistle.

Half fry all ingredients from coriander seeds to curry leaves in the ingredient table.

Add coconut to it and fry until the coconut becomes golden brown. (Fry under low heat)

Blend the fried ingredients thoroughly with sufficient water.

Mix dal, vegetables, fried masala with coconut and tamarind juice along with required water. Boil well for 2 to 3 minutes. Turn off flame and add curry leaves.

Heat 1 tablespoon of oil in a pan and crackle mustard. Add dry red chilli; fry well and pour over the curry.

Best serve with rice, idli or dosa.