Ingredients:
| Tur Dal | ¼ cup |
| Tamarind | Small lemon size |
| Tomato | 1 |
| Cumin Seeds | 2 tbs |
| Pepper Corns | 1 tbs |
| Garlic | 4 pods |
| Turmeric | 1tbs |
| Curry Leaves | 2 spring |
| Coriander Leaves | Garnish |
| Salt | To taste |
| Asafoetida | ½ tbs |
| Oil | 1 tbs |
| Mustard Seeds | 1 tbs |
| Urad Dal | 1 tbs |
| Green Chilly | 1 |
| Sugar (optional) | 1 tbs |
Procedure:
1. Wash the Tur Dal and add 2 cups of water.
2. Pressure cook the dal for 7- 8 mins and make it into a paste with hand beater.
3. Alternatively, you can distill the water from the dal you have used to prepare
4. Wash the tamarind, soak it into hot water for 5 mins and extract the pulp.
5. Grind cumin seeds, pepper corns, garlic and a spring of curry leaves into a dry
6. Add a few drops of water to the dry powder and grind again till the powder
7. Mix turmeric, tamarind pulp, grounded powder, salt and mashed tomato with
8. Heat oil with mustard seeds in a pan, till the mustard seeds pops.
9. Then add urad dal, green chilly (wash and split into halves) and remaining
10. Saute for a minute.
11. Pour the mixture (of step 7) into the pan.
12. Wait till the bubbles pop and then switch off the stove.
13. Now add chopped coriander leaves, sugar and asafotida.
14. Transfer it to a bowl and close the lid immediately so that the aroma does not
Serve it hot with plain rice.
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