Pressure cook the soaked dal, drumstick leaves, tomatoes and green chilies with 1 & 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.
Heat oil in a pan. Temper with mustard seeds, cumin seeds, dry red chilies, curry leaves and garlic. Saute till the garlic changes colour.
Add turmeric powder and salt and give it a stir. Add the boiled dal and tamarind paste. Simmer for 4-5 minutes on a low flame.
When done, switch off the flame and serve with plain steamed rice and papad as accompaniment.
