Dry Roast on low flame, the chana Dal, udad Dal and rice for a minute. Add the 3 types of seeds and roast for another 3 minutes. Next add the two types of chillies, asafoetida powder and the curry leaves. Roast for a minute.

Add the coconut, onions and the tomatoes. Roast till the tomatoes are soft. Turn off the heat. Let the mixture cool a bit. Grind it with required amount of water to make smooth paste. Keep aside.

Heat oil in a pan. Crackle mustard, curry leaves, red chillies and ginger. Fry a bit and then add onions. Fry till they get soft, translucent and slightly light pink. Add potatoes. Combine well, cover and cook on the lowest flame till they are 50% cooked. Add a little water if needed a bit.

Add tomatoes and cook till till they are slightly soft. Add paste along with 4-5 cups hot water. Add salt when it comes to the boiling point. Close the lid and let it boil it for 3-4 min or until the potatoes are cooked. Add tamerind pulp, bring it to one more boil without a lid. It's ready!