Step 1. Wash and soak Bengal gram “channa dal” in water for about 1 hour.
Step 2. Wash spinach, dill and if using fresh fenugreek, chop and keep aside.
Step 3. Cut the carrots, tomatoes, onion, eggplant, potato, ginger, garlic and green chillies and keep aside.
Step 4. Heat 2 tablespoons oil in a vessel or pressure cooker. Add asafoetida.
Step 5. Add ginger, garlic and green chillies. Make sure the garlic does not burn. Fry for a minute on medium-high heat. Add the spinach, dill and fenugreek to this.
Step 6. Add the lentil and carrots, tomatoes, potatoes, eggplant and onion.
Step 7. Add turmeric and salt to taste.
Step 8. Add 1/2 cup water and pressure cooks for 15 minutes.
Step 9. Add in the tamarind paste and cook for another 2-3 min.
Note: If you don’t have a pressure cooker, add 1 cup water , cover and cook on medium high till the vegetables and lentils are cooked. This could take 25- 30 minutes. You might have to keep adding water and make sure the vegetables don’t stick to the bottom of the pan and burn.
Step 10. After it’s cooked, mash it using a potato masher. Add tamarind paste. Mix well and check for salt. Depending on the tamarind concentrate you are using, add a little at a time , taste and then add more. I generally add 3/4 teaspoon.
Serve hot with dill pulao, steamed rice or plain bread.