Cook the toor dal with 2 cups of water until soft.

Whisk the cooked dal well and set aside.

In a pressure cooker, combine tamarind water, sambar powder, shallots, okra, and tomatoes.

Add salt to taste.

Close the pressure cooker and cook until two whistles are heard.

Allow the pressure to release naturally.

Prepare the seasoning by heating sesame oil in a small pan.

Add mustard seeds and dry red chilies; roast until lightly browned.

Add asafoetida powder and stir.

Turn off the heat.

Once the pressure is released, open the cooker.

Add the cooked lentils to the tamarind vegetable curry and stir well.

Add the prepared seasoning to the sambar and stir.

Bring the sambar to a boil.

Boil for 3-4 minutes.

Stir in chopped coriander leaves.

Serve hot with steamed rice and ghee.