Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.
In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.
Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the . (I have not added here).