Ingredients 

For dal

• Split Red Gram - 1 Cup
• Tomatoes - 4
• Onions - 2 Medium
• Ginger Paste - 1 tsp
• Garlic Crushed - 1 tsp
• Coconut Powder - 4 tsp
• Coriander Leaves - a fist full
• Curry Leaves - 10 to 15
• Okra - 4
• Brinjal - 3
• Green Chilli - 4
• Oil - 50 gms
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 2 pinches
• Salt 
• Red Chilli Powder - 1/2 tsp
• Turmeric - 3/4 tsp
• Tamarind paste - 3 tsp
• Dry Red Chilli - 2

For Sambar Powder

• Coriander Seeds - 3 tsp
• Cumin Seeds - 1 1/2 tsp
• Split Red Gram - 3/4 tsp

For Sambar Powder

• Mix all above ingredients in a small skillet and fry until they turn brown or they split. 
• Remove from heat and let cool. 
• When cooled make into a fine powder and keep aside. 

For dal

• Cut all the vegetables i.e tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside. 
• Pressure-cook the split red gram with enough water to become very soft. 
• In a large pot heat oil and add mustard and cumin seeds. When they start to split, add green chilies, curry leaves and asafoetida. 
• Immediately add 5 cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. 
• Cook for 10 more minutes or until the vegetable pieces are soft. 
• Now add the cooked red gram, stir well and cook for 10 more minutes. 
• Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well. 
• Cook for 10 more minutes with low flame and cover. 
• Remove from heat.