½ cup toor dal
½ teaspoon turmeric powder
2 tablespoons corn oil
½ teaspoon asafoetida powder
1 whole dried red chilli pepper
½ teaspoon fenugreek seeds
1 teaspoon black mustard seeds
1 teaspoon urad dal
½ medium onion, cut lengthwise
1 small tomato, chipped
2 teaspoons samhbar powder
¼ cup tomato sauce
¼ teaspoon tamarind paste
Teaspoon salt (more, if desired)
2 cups peeled and cubed zucchini
2 to 3 tablespoons chopped fresh coriander
Boil 4 cups of water in a tall saucepan. Add toor dal and ¼ teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy. If water evaporates during the cooking process, add another cup of water and cook until dal becomes creamy. Set aside.
In a saucepan, heat oil over medium heat. When oil is hot, but not smoking, add asafoetida, whole red pepper, fenugreek, mustard seeds, and urad dal. Cook, covered, until mustard seeds pop and urad dal is golden brown.
Add onion and tomato. Cook 2 to 3 minutes, until onions are tender. Then add remaining ¼ teaspoon turmeric powder and sambhar powder and stir well.
Add tomato sauce. Add toor dal mixture, plus 3 cups of warm water, to the mixture in the saucepan. Stir mixture well.
Add tamarind paste and salt. When mixture begins to bubble, add zucchini and cook, covered, over low heat, until zucchini is tender.
Add coriander and simmer for an additional few minutes.