Cut the onion, green chilly and tomato into small pieces. Wash the Amarath leaves, drain the water and chop them.
Now take the toor dal, amarath leaves, green chille, onion, tomato, turmeric in a vessel. Add 2 to 2.5 cups of water and pressure cook it for 3 whistles.
Once the pressure releases naturally, slightly mash the dal.
Do the tempering with 2 tsps of oil, few mustard seeds, ½ tsp chana dal, ½ tsp cumin seeds, few curry leaves and a pinch of asafoetida.
Add the tempering to the cooked dal mixture. Add salt and tamrind juice and cook the dal for five minutes.
Serve the dal with hot rice, pickle and papad.