Cook toor dal and moong dal until soft and mudhy.
Heat 1tbsp oil in a sauce pan, add mustard seeds, fenugreek seeds, asafoetida, dry red chilies and curry leaves. Once the seeds start to splutter, add the onions (or shallots) and cook till turn translucent, about 3~4 minutes.
Add chopped tomato and cook till it gets mushy.
Next add tamarind pulp and salt. Bring the mixture to a boil.
Add turmeric, sambar powder, salt and bring the mixture to a boil again.
Now add the cooked dals and the ground masala paste, add water to get to desired consistency. Simmer for 4~5 minutes on low flame. Garnish with chopped cilantro and serve with idli or dosa or even rice.