Cook the tur dal, mash and keep it ready. Cook the jackfruit seeds for a whistle and keep it ready.
Also, Grind everything given under "to grind raw" to a fine paste.
Take the cooked dal, prepared masala, tomatoes, turmeric powder, cooked jackfruit seeds, water, and salt required. Pour enough water, mix well and cook the mix.
let it boil for at least 5 minutes.
Meanwhile, wash and squeeze out the drumstick leaves into the curry and mix well.
Cook in medium heat for just 5 minutes.
For tempering: Heat coconut oil and crackle mustard seeds, coriander seeds, curry leaves, red chilli, small onion, and grated coconut.
Fry the mix along with a pinch of asafoetida until the coconut turns brown and crisp.
Pour the tempering over the curry and mix once. Close and let it sit for 5-10 minutes before serving.