Wash and soak vaal for 6-7 hours. Cook it in cooker for 4-5 whistles or until cooked. Add oil to kadhai. Add mustard seeds and ajwain. Once splutters add whole red chilli and asafoetida.

Add vaal to it. Add all spices along with tamarind pulp and jaggery. Boil and cook on slow medium flame until it's gravy thickens. Add chopped coriander and serve hot with ladoo, puri, fulvadi, Batakanu shaak, daal and Bhaat.