Dal water – 1/2 litre ( prepared from 1 tbsp – Toor Dal cooked, mashed and mixed with water )
Tomatoes medium size – 2 ( blanched and mashed)
Tamarind paste – 1 tsp
Pepper Corns – 10 to 12
Cumin – 3/4 tsp both to be dry fried and powdered coarsely
Medium Red Chillies – 3 (broken)
Ghee – 1.5 tsp
Mustard Seeds – 1/4 tsp
Curry Patta leaves – 10
Chopped Coriander leaves – 1/2 tbsp
A pinch of Asafoetida and salt
1 Clove – garlic, crushed.
1. Mix and blend dal water, tamarind paste, salt, mashed tomato and crushed red chillies.
2. Heat ghee in a kadai, add asafoetida and mustard seeds. When the seeds start to splutter, add curry patta leaves and crushed garlic, stir. Pour the dal mixture over the tempering.
3. Let it boil for a few seconds, remove from heat and pour this into a vessel containing the coarse powder of pepper and jeera.
4. Sprinkle coriander leaves and cover the vessel immediately, keep it for 2-3 mins, and serve.