Pressure cook lentils/dal with water over medium high heat for 3 whistles & then simmer for 5 minutes over low heat. Turn off the heat.
When the pressure subsides, open the lid and mash well.
Take chopped tomatoes, coriander and curry leaves in a bowl and crush them well together using your hand or in a blender.
To this add turmeric powder and red chilli powder.
Now add slit green chillies, peeled whole onions and drumstick pieces.
Transfer this mixture to the mashed dal along with salt.
To this add tamarind extract, required water (3 to 4 cups) and mix well. The quantity of water depends on the desired consistency you wish to have.
Close the lid of the pressure cooker again and cook over medium heat for one whistle. Turn off the heat.
Open the lid once the pressure subsides.
For the tempering:
Heat oil/ghee in a small pan over medium heat and add garlic.
Add Crushed or chopped garlic pods. Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds.
When mustard seeds splutter, add a pinch of asafoetida.
Now turn off the heat and add curry leaves.
Transfer the tempering to the pappu charu and mix well.
Garnish with coriander and serve with hot steamed rice & Ghee.