In a pressure cooker, add the toor dal, turmeric powder and 1 tbsp oil. Pressure cook for 3 whistles, switch off the flame and let the pressure drop. Set aside.
Strain the water out and keep it aside. Set the dal aside.In a pan heat 1 tbsp oil, add the mustard seeds and the urad dal and let them splutter.
Add the dry red chillies, asafoetida, vegetable of choice, tomato, jaggery if using, curry leaves, onions, salt and the water in which the dal was cooked.
Cover the pan and cook till the vegetables are done.
Add the tamarind pulp, cooked dal, crushed garlic, cumin and peppercorns and the coriander leaves.
Cover the pan for 10 minutes, stir and adjust seasoning.
Serve piping hot with rice and ghee and vegetables.