In a bowl add ¼ cup toor dal, ¼ cup chana dal and 1 onion chopped & 1 tomato chopped with enough water.
Pressure cook for 4-5 whistles until the dal is soft. Mash it and set aside.
In a thick pan heat 1 tablespoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 cloves, 2 cardamoms and 1 cinnamon stick. As they begin to splutter, add ¼ teaspoon asafoetida along with 2 green chillies cut in half and few fresh curry leaves. Fry for a minute.
Add 1 large onion finely chopped. Fry on low flame until they are translucent.
Now add 1 teaspoon ginger garlic paste and cook until the raw smell is gone for 2-3 minutes.
Next add 3 brinjals chopped and 1 potato chopped.
Add ½ teaspoon turmeric powder and salt as needed for the curry. Fry the vegetables on low flame for 4-5 mins.
Add ~1 to 1.5 cups of water to cook the vegetables. Cook covered for 4-5 mins.
Now add ½ to 1 teaspoon red chilli powder and ¼ teaspoon garam masala powder.
Cook for 3-4 mins and then add the cooked dal mixture.
Mix well and continue cooking on low flame.
Meanwhile grind ⅓ cup fresh coconut chopped/grated with little water into a smooth paste.
Add it to the boiling dalcha and 1 teaspoon tamarind extract.
As the curry begins to boil, keep it covered and cook on low flame for 12-14 mins.
When it comes together, add 2-3 stalks of coriander stalks roughly chopped along with few curry leaves chopped. Remove from heat.