To make tamarind pulp: Squeeze out all the pulp from the tamarind, and strain. Discard all the hard bits. Set aside.

To make coconut paste: Heat 3 teaspoon oil in a frying pan over low heat. Add chana dal, urad dal and fenugreek seeds. Fry for a minute. Add grated coconut, and sauté, stirring, for 2-3 minutes or until coconut starts to change color. Stir in ground coriander, red chili powder and shallots and a pinch of asafoetida. Sauté, stirring, for another 1-2 minutes or until coconut turns golden. Remove from heat and leave it to cool. Place it in a food processor, and add a little water to grind to a smooth paste. Set aside.

To make varutharacha sambar: Rinse lentils well under cold running water. Place them in a large saucepan. Add enough water to cover the lentils, and place over medium-high heat. When lentils are cooked, add all vegetables except tomatoes. Stir in coconut paste and tamarind pulp. Add enough salt and water to cook the vegetables. Cook, covered, for 5-6 minutes or until the vegetables are tender.

Add tomatoes. Add more water if needed to make thick sauce. Cook, covered, for another 2-3 minutes. Sprinkle with asafoetida and heat through. Remove from heat.

To make tempered spices: Heat 1 tablespoon oil in a medium pan over medium-high heat. Add shallots, red chilies and curry leaves. Saute, stirring, for 2-3 minutes or until shallots turn golden brown. Remove from heat.

Stir the tempered spices into the curry. Garnish with more curry leaves, if you like.