Soak horse gram dal for at least 4-5 hours or overnight.

Pressure cook the soaked horse-gram for two whistles over medium heat, along with the chopped onion, tomato and potato.

Turn off the heat after two whistles and let the steam release naturally from the pressure cooker.

In a mixer grind coconut, cloves, cinnamon, ginger, garlic, and sambar powder to make a smooth paste using little water.

Transfer the paste to a bowl and set aside.

Open the lid of the pressure cooker, add the curry masala, close the lid once again and pressure cook the horse-gram for two more whistles.

Open the pressure cooker, add the tamarind extract and salt to taste, and let the curry simmer for few minutes till all the flavours are combined well.

For the tempering, in a tadka pan heat the ghee over medium heat.

Add the mustard seeds and onions and sauté gently on a low heat till the onions become golden in colour.

Next add the curry leaves, asafoetida and red chillies.

When it all sputter, pour it over the curry and stir to combine.

Serve Hurali Saaru with steamed rice or Phulka.