Heat oil in a pot.

Add mustard seeds and let them splutter. Then add cumin seeds.

Add asafoetida powder.

Add chopped onion and curry leaves. Saute until the onion is lightly browned.

Add turmeric powder and mix.

Add the green chilli, ginger, and garlic paste. Saute for a minute until fragrant.

Add chopped tomato and cook for a minute on medium heat until soft.

Reduce the heat to low. Add red chilli powder, garam masala, salt, and coriander-cumin powder. Saute well.

Add the cut drumsticks and chopped potatoes.

Increase the heat to medium and saute for about two minutes.

Add a little chopped coriander leaves with tender stems. Mix well.

Add hot water to the pot.

Cook on medium heat for 5-7 minutes until the vegetables are partially cooked (not fully mushy).

Wash and pressure cook the toor dal and masoor dal for 3 whistles until well-cooked. Alternatively, soak the dals in water for half an hour.

Squeeze the soaked tamarind to extract its pulp into water.

Add some warm water to the cooked dal to adjust the consistency.

After the vegetables have cooked for 5-7 minutes on low heat and are partially tender, add the prepared dal mixture to the pot.

Add the tamarind water to the pot. Adjust the amount according to your preference for sourness.

Add more hot water if needed to reach the desired consistency.

Add jaggery (if using).

Let the curry simmer for a good 5-7 minutes, allowing the flavours to meld.

Garnish with more fresh coriander leaves.

Serve hot with rice.