Pressure cook toor dal until very soft and mushy. Churn well and set aside.*
Combine all the vegetables in a large saucepan along with 1 cup of water and turmeric. Boil the vegetables until tender. Set aside along with the water.
In the same saucepan, heat oil tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafetida.
Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes.
Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.