Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           thur dal -- (papu) (heaped)
   2      tablespoons   coconut gratings
   1      tablespoon    Bengali gram dal
   2      sprigs        curry leaves
   1      teaspoon      mustard seeds
     3/4  inch piece    tamarind paste
   2      teaspoons     coriander seeds -- (heaped)
   2      tablespoons   oil
     1/2  teaspoon      cumin seeds
   1      bunch         coriander leaves
     1/2  teaspoon      fenugreek seeds
                        salt to taste
   8                    pepper corns
   1      small piece   turmeric
   1      small piece   asafetida -- (ingua)
   6                    red chiles
   2      cups          vegetables -- (tomato, onion,
                        -- okra, squash, potato, raw

Preparation:

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.