** 
1 cup boiled toor dal
kari masala powder
curry leaves
tamarind juice
Cooking oil, salt,mustard seeds, fenugreek seeds,
Asafoetida,sambar powder

**Vegetables required - Onions, Raddish, potato, green
peas,drumstick, green peppers(Capsicum), pearl onions, okra,
eggplant, pumpkin, chowchow

Heat 2 teaspoons of oil and add 1 tsp mustard seeds.When the
mustard splatters add 1/2 fenugreek seeds and 1/4 tsp asafoetida.

Add any of the vegetables (cut into large pieces) and fry
lightly.Add 2 cups of water and allow it to boil.Add 1 teaspoon
salt, 1 1/2 teaspoon sambar powder and tamarind juice(amount vary
to taste). Heat until the raw smell of tamarind is gone.

Then add 1 cup boiled toor dal(like paste) and heat until it
mixes uniformly.Add a teaspoon of kari masala powder.
If you want to use fresh paste, you may grind Sambar paste and
add it to the sambar instead of kari masala powder. Add a bunch
of curry leaves.