Place a heavy bottom pot on the stove on medium heat.
Once hot, add oil and mustard seeds. Once the mustard seeds start to splutter add asafetida.
Next, add in the thai green chilies split in halves and dried red chilies
Add onions and ginger next. Sauté them. If you see ginger sticking to the pot, deglaze the pot by adding splashes of water.
Now add the curry leaves. Adding curry leaves at this stage prevents them from burning and becoming brown. They stay nice and green. Add 1/2 Tsp Salt at this stage to make the process of cooking onions faster
Once the onions soften, add tomatoes. Add 1/2 Tsp Salt, Kashmiri Red Chili Powder and Coriander-cumin powder (Dhanajeeru). Mix well.
Once the tomatoes become slightly mushy, add all the vegetables.
Add sambar powder and tamarind water. Mix well
Now add 4 cups of hot water. Please add hot water, you want to maintain the temperature of the pot.
Let it simmer and let the vegetables cook in this broth. It will take about 10-12 mins for the vegetables to be fully cooked.
Once the vegetables are cooked, add the boiled and mashed dal to the pot.
Mix well. and let it simmer for about 10 minutes.
Once ready, give a taste test. Check for salt and tartness from tamarind.
Once ready garnish it with finely chopped cilantro. And Serve Hot