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PdfIn a large saucepan, combine the chana dal with 4 cups water, turn the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chickpeas have started to soften but still firm in the center, 20 to 30 minutes.
Add the tomatoes, onion, turnip, bell pepper, and carrots to the pan. Add more water if needed to cover the vegetables, turn the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover, and simmer until the chickpeas are soft but the vegetables are al dente, 7 to 10 minutes.
Stir in the tamarind, sambar masala, and salt and remove from the heat.
Pour the oil into a small sauté pan over medium heat. When it shimmers, add the chilies and mustard seeds and cook, shaking the pan occasionally, until the chilies darken and the mustard seeds pop, 3 to 4 minutes. Add the asafoetida, if desired, and immediately pour the oil mixture on top of the chickpea mixture and stir to combine. Taste and add more salt if needed.
Divide among serving bowls, sprinkle the cilantro on top, and serve.