1. Pressure cook dal and mash well.
2. Dice tomatoes, kohlrabi, chayote, potato,onion, tomato, carrot, radish and beans and pressure cook.
3. Heat 3 tbsp oil in a pan and add 1/2 tsp mustard seeds.
4. When they splutter lower the heat and add cumin seeds.
5. Now add channa dal and saute for about 10 seconds.
6. Now add urad dal and fry till light brown.
7. Add coriander seeds and saute for about 10 seconds.
8. Now add red chilli, peppercorns, 1/4 tsp asafoetida, turmeric powder, fenugreek seeds and finally coconut one by one.
9. Fry on a low flame till nice aroma comes out.
10. Allow it to cool and blend it to a nice paste by adding about half a cup of water and tamarind paste.
11. Now mix the dal, vegetables and ground paste together.
12. Add salt to taste and add just enough water to make it medium thick.
13. Bring it to a boil.
14. Now lower the flame, cover and cook for about 10 minutes.
15. Add cilantro for garnishing.
16. Heat oil in a separate pan and add remaining mustard seeds.
17. When they splutter, add curry leaves and remaining asafoetida.
18. Pour it over the gravy.
19. Serve hot with rice or idli.(If serving with idli, reduce the amount of vegetables).