Wash the lentils well until water runs clear. Add turmeric and more water than enough to cover the lentils and pressure cook for 3-4 whistles or until well cooked and mashable.

When the cooker cools, whisk the cooked dal well until mashed and stir in about 2 cups of water.

For the tempering, heat oil in a medium saucepan over high heat. When the oil is hot enough, add mustard seeds. When the mustard seeds start spluttering, reduce heat to medium and add jeera, hing, torn chillies, sundakkai and curry leaves in the same order and saute until curry leaves are crisp and sundakkai berries turn brownish black and crumbly crisp.

Add turmeric, freshly cracked black pepper and jeera powder. Squish the soaked tamarind well and strain its juicy pulp into the saucepan. Discard the seed, fibre and pulp remainders.

Add the watery dal and salt. Bring it to a boil and then simmer for 10 mins.

Serve hot with steamed rice, fresh ghee and your choice of papad.