Ingredients

• 2-3 whole red chillies

• 1 1/2 tsp. pepper corns

• 1 1/2 tbsp. of skinless Chana dal or Bengal gram dal

• 4-5 curry leaves (not bay leaves)

• Tamarind, the size of a small lime, soaked in approximately 4 cups of hot water. Or, use 2 tablesppons of tamarind puree*

• 4-5 curry leaves

• 1/2 tsp. hing or asafoetida powder

• Salt to taste

• 2 tbsp. sesame or til oil

• For Tempering or tarka:

• 1 tbsp. ghee or clarified butter

• 1 tsp. mustard seeds

• ** Tamarind puree can be bought in jars from Chinese, Asian grocers. It is much better than the dark coloured tamarind concentrate, it is just tamarind pulp with fibrous bits removed.

Instructions

1. Dry roast the red chillies, pepper, channa dal and 4-5 curry leaves on a griddle or tawa.

2. Cool and grind this mixture to a fine powder.

3. Mash soaked tamarind pulp and pass through a sieve to remove husk and pips/stones. Discard stones and husk.

4. Add the spice mix to the tamarind extract, making this into a thin paste. Do not make it too watery, as you will have to boil it forever.

5. Add the remaining curry leaves, hing and salt and let the mixture boil till it thickens, spooning consistency.

6. Turn heat off.

7. Pour the two tablespoons of til oil over this mixture.

8. Tarka or tempering:

9. Heat oil in a ladle.

10. Add mustard seeds and allow to splutter.

11. Pour over the dish and cover with a lid. This allows flavours to infuse.

12. Serve with Boiled Rice and other dishes.

Notes

• Add some more tamarind extract if it turns out too spicy!