Dal Shorba

Ingredients
300 g yellow lentil
50 ml tamarind pulp
50 g coriander powder
50 g carrots  
20 g Madras curry powder
80 g onion
20 g green chillies
2 g turmeric
10 g red chillies, dry
50 ml oil
50 g garlic
1/2 tsp black pepper powder
20 g coriander roots
10 g mustard seeds
20 g curry leaves
5 g bay leaves
20 g moong vadi

Method
Boil the lentils, strain and keep aside.
Temper the mustard and curry leaves.
Sauté all vegetables.
Cook the vegetables and strain the stock.
Add seasoning powder.
Finish with black pepper, asafoetida and coconut milk.