Soak the Horsegram overnight or for 6-8 hours, Pressure cook it with enough water to 5-6 whistles. Open and strain the horsegram. Keep aside the water reserved
Grind together garlic, peppercorns, cumin seeds, coriander seeds, fenugreek seeds and tomato to coarse paste
Heat oil in a pan, splutter mustard seeds. Add turmeric powder.
Add curry leaves, ground paste and asafoetida.Saute well.
Add reserved horsegram water, water and Pour in tamarind water
coriander powder, chilli powder ,pepper powder, Salt and jaggery to be added and mix well Let it come to a boil. Switch off and serve hot!