Soak tur dal in water for 30 minutes, then drain.

Grind the soaked dal with water, asafoetida, salt, and 2 dry red chilies into a coarse mixture.

Grease idli molds and spoon the lentil mixture into them.

Steam the molds for 10 minutes on high heat.

Remove the steamed lentil cakes from the steamer and let them cool.

Crumble the cooled lentil cakes.

If using other vegetables, steam them in a pressure cooker until cooked.

Heat sesame oil in a pan.

Add mustard seeds and sauté for 10 seconds.

Add curry leaves and sauté.

Add the steamed and crumbled lentils to the pan.

Mix well and cover the pan, letting it cook for a while.

In a separate pan, heat sesame oil and add chopped fenugreek leaves.

Cook the fenugreek leaves until they are fully cooked.

Add the cooked fenugreek leaves to the lentil mixture and mix well.

Serve hot.