MethodCombine the toovar dal, 1 cup of water, salt, turmeric powder, yam, peanuts and drumsticks, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Add 1 cup of water, mix well and mash with the back of a spoon.Add the curry leaves, jaggery, tamarind pulp, ginger-green chilli paste, coriander and ladies finger, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.Serve hot with rice and parathas.