1. Clean, wash and soak the kulthi in enough water and soak overnight or for 8 hours.
2. Drain the kulthi and cook in a pressure cooker in 4 cups of water with a half a tsp of salt, crushed ginger, garlic and onions up to 3 whistles; switch off stove.
3. After pressure is down, open the lid, check if kulthi is cooked.
4. Add chopped yellow cucumber, cover cooker and cook up to one whistle.
5. Switch off flame.
6. Open lid when cool and adjust the salt and add the tamarind pulp and stir to mix; boil well on medium flame.
7. Add 1/4 cup of water if dal is thick.
8. For the tempering, heat the oil in a small pan and add the mustard seeds.
9. When mustard seeds crackle, add the red chillies, cumin seeds, coriander seeds, red chilli powder and turmeric powder, asafoetida and curry leaves and saute for 30 seconds.
10. Pour this tempering over the prepared dal and mix well.
11. Garnish with chopped green coriander.
12. Serve piping hot with steamed rice, papad and pickle.

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