Pressure cook the dhal with Double the amount of water.
Mash well and keep aside ,soak the tamarind in ½ cup of water.
Squeeze and strain out the juice and chop each tomatoes into 8 pieces.
Heat one tablespoon oil in athick pan,lower flame and add the fenugreek seeds ,fry a bit when cumin seeds and red chillies.
Fry till all the ingredients get well roasted and you get a good aroma .Add one strip of curry leaves and the coconut ,and fry for a minutes remove from flame and allow it to cool.
Add a little water and grind into asmooth paste in the blender.
In a thick vessel,boil the tamrind water jaggery and salt with a pinch
of turmeric in it.
Slit the green chillies and add to it .
Boil till raw smell of tamarind disappear.
Add the dhal and cut tomatoes.
When the dhal boils and the tomatoes are slightly cooked ,add the ground paste and a strip of curry leaves and let the gravy boil just once.
Remove from fire and heat one tabs of oil in a pan ,add ½ tsp mustard and one red chilli into it.
