Add water little by little to the cooked mung, mash and strain the mung water using a sieve. Keep adding water and continue the process of mashing and straining as much mung water as possible till you are left with only a fistful of residue in the sieve. It takes approximately 3 to 4 cups water.
Add the dal water, kokum / tamarind paste, salt and jaggery and cook till the vegetables are cooked and the water thickens slightly & is reduced to three fourths.