Pressure cook chana dal under tender, but not very mushy.
Heat 2tsp oil in a suce pan, add the tempering ingredients and once the seeds start to splutter, add onions and green chilies and cook until onion turn translucent, about 5 minutes.
Next add chopped gongura and cook until wilted, about 5minutes.
Add turmeric, chili powder, tamarind paste, salt and cook for 3-4 minutes.
Next add cooked dal and enough water to get to desired consistency; bring the mixture to a boil, lower the heat and simmer for 3-4 minutes for the flavors to mingle.