Wash and chop all the veggies to cubes, and soak them in water until use. All the veggies should be of the same size to ease even cooking. x
Soak tamarind in warm water for 15 minutes and extract around 2 cups of tamarind extract.
If using dried beans, soak them overnight. I always have pre-soaked beans in my freezer all the time, so i used them while cooking. In case you are using fresh beans, you can use it straight, withoutsoaking
Roast all the ingredients given under Roast and grind one by one and grind it with ¼ cup water to a fine paste
In a Pressure pan, heat oil given under "Tempering", splutter mustard seeds, add methi/fenugreek seeds, add hing, turmeric, red chilies and saute for 2 minutes.
Drain the veggies and add it to the pan, saute well for 2-3 minutes. next add the tamarind extract, toor dal, ground paste and 1 cup water. add salt, mix well
When the mixture starts boiling, close the lid,put the whistle on, pressure cook in a medium flame, for 2-3 whistles. i cookedfor 3 whistles
Take it of the flame, let the pressure release on its own, remove the lid of the pressure pan, mix well with a laddle, check the consistency shouldn't be watery, if yes, then boil for some more time.
Finally add fresh coriander leaves. Serve it along with Thiruvadirai Kali.