Ingredients:
Tuvar Dal - 1/4 cup
Turmeric Powder - 1/2 tsp
Onions - 1/3 cup, finely chopped
Tomatoes - 1/4 cup, chopped
Okra (Bhindi/Vendakkai) - 2 cups, sliced
Sambar Powder - 2 tsp
Tomato Puree - 1/2 cup
Tamarind Paste - 1/2 tsp
Salt - 1/2 tsp

For Tempering:
Oil - 3 tblsp
Asafoetida Powder - 1/4 tsp
Dried Red Chilli - 1
Curry Leaves - 4
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1 tsp
Urad Dal - 1 tsp

Method:
1. Wash the tuvar dal and drain.
2. Cook the dal with 1/4 tsp of turmeric powder and 1 cup of water.
3. Set aside without draining.
4. Put the oil in a pan over medium heat.
5. When the oil is hot add the remaining tempering ingredients.
6. Fry over medium heat, till mustard seeds splutter and urad dal is golden, for about 30 seconds.
7. Add the onions and tomatoes and saute till onions are translucent.
8. Add the bhindi and 1/4 tsp of turmeric powder.
9. Saute for 2 to 3 minutes over medium heat.
10. Mix in sambar powder, tomato puree, tamarind and salt.
11. Stir well.
12. Add the cooked dal with about 2 cups of water.
13. Stir well.
14. Simmer over medium heat for 3 minutes before serving.