Ingredients:

• 250 gms – Red gram (split)
• 2 tbsp – Ginger Garlic paste
• 1 tsp – Turmeric powder
• 2 tbsp – Mustard Seeds
• 1 tsp – Red Chilli powder
• 10 – Red Chillies whole
• 20 – Curry leaves
• 4 tbsp – Oil or Ghee
• 40 gms – Tamarind
• Salt to taste

Method:

1. Wash red gram and place in a pressure cooker with 4 cups of water.
2. Add ginger garlic paste, turmeric and salt and cook until seam is released once.
3. Soak tamarind in warm water and extract its juice.
4. Add tamarind juice to the red gram and bring to boil. Reduce heat and simmer for 2 mins.
5. For Tempering:
6. Heat oil or ghee in a pan and add mustard seeds.
7. When they start spluttering, add curry leaves and whole red chillies.
8. Saute for 15 seconds, remove from heat and add red chilli powder.
9. Add this tempering to the red gram.