Rinse Toor dal thoroughly and pressure cook with 500ml water and 1 gram Turmeric powder until very soft and mushy, about 4-5 whistles. Mash the cooked Toor dal well and set aside.
2
Soak Tamarind in 150ml warm water for 10 minutes. Squeeze and extract the thick Tamarind pulp, discarding any fibrous residue.
3
In a large pot, combine the mashed Toor dal, extracted Tamarind pulp, chopped Tomato, chopped Onion, slit Green chili, remaining Turmeric powder, Salt, and grated Jaggery. Add 700ml water and mix well.
