Ingredients :
1 small ball tamarind (size of lime)
2 Tbsp. coriander leaves chopped
1 tomato
1 Tbsp. toor dhal
2 tsp. oil
1/2 tsp. black Pepper (powder)
1/2 tsp. mustard seeds
1 tsp. cumin seeds (crushed)
1/2 tsp. fenugreek
(or use 1 tsp. Rasam powder 1 red chili
instead of above 3 items)
6 cloves garlic (crushed)
1 tsp. curry leaves
Method :
- Soak tamarind in 1 cup of warm water.
- Then press the pulp and get the essence out.
- Add 2 more cups of water and make tamarind juice of 3 cups.
- Remove the pulp by a strainer.
- Wash and cook toor dhal with 2 cups of water.
- When dhal is well cooked, remove from heat and mix tamarind water, block pepper, crushed cumin seed, garlic and pieces of coriander leaves.
- Cut tomato into small pieces and crush them into tamarind water.
- In a fry pan heat 2 tsp. oil over medium heat. Add mustard seeds.
- When they crack, add fenugreek, curry leaves and broken red chilies.
- When this mixture turns golden brown, pour tamarind water into it.
- In about 5-7 minutes small bubbles will pile on top.
- Remove from heat immediately (do not let it boil).
- Goes well with rice