To make the paste:
coriander seeds – 4 tsp, 1 cup grated coconut, gram dal – 6 tsp, red cillies – 6, fenugreek seeds – 1/2 spoon, asafoetida – a pinch
In little oil first add coriander seeds, then all other ingredients and lastly coconut and fry until the dals turns golden red.
Cut the vegetables into fat pieces and boil them (either in a cooker or heating in a cup of water) then add the ground paste. Add 4 tsp of sesame oil or coconut oil. Add a cup of tamarind juice. When the raw smell of tamarind disappears, add steamed toor dal (1 cup) and stir well . Cook for about 5 min after adding dal. Add 2 bunches of curry leaves.