Soak horse gram overnight.
Wash and cook with 2 cups of water. Strain the water and reserve.
Soak 1/2 lemon sized tamarind in 1/2 cup water.
Pulse jeera, black pepper and garlic pods coarsely.
Take a pan and heat oil.
Crackle mustard seeds.
Add the ground spices and saute' for a minute.
Add chopped tomatoes, curry leaves and saute' till it's mushy.
Add the reserved horse gram cooked water and tamarind extract.
Add asafoetida and required salt.
When it starts boil add cilantro and switch off.
Serve warm with hot rice.