Wash the yellow lentils and soak them for an hour (soaking is optional). Pressure cook the lentils till soft. Mash it with a masher and keep aside.
In a deep bottomed vessel, take oil and heat it. Add all the ingredients listed under tempering one by one except curry leaves and hing. Once all the ingredients are roasted properly add hing and curry leaves.
Now add all the veggies and mix well. Cook with the lid closed for 5 mins.
Extract the water from tamarind by squeezing. Add salt and tamarind water to the veggies. Cook till the veggies become soft.
Add chilli powder, coriander powder and mix well.
Now add the mashed lentils to the above mixture and simmer on a low flame for over 10 – 15 mins.
Add the jaggery and mix well.
Garnish with coriander.