Ingredients:

• 2 Lime sized balls – Tamarind
• 5 tbsp – Channa dal
• 3 tbsp – Urad Dal
• 5 tbsp – Peanuts or groundnut
• 3 to 4 tbsp – Mustard
• 1 tsp -Asafoetida-
• 20 – Red Chillies
• 1 tbsp – Turmeric powder-
• 150 ml – Sesame Oil-
• salt to taste.
• Seasoning for the Paste:
• For Dry Grinding:
• Dhania or Coriander seeds-2 tbsp
• 1 tbsp – Fenugreek
• 1 tbsp – Sesame seeds

Method:

1. Soak tamarind and salt in 2 cups of water for 1/2 hour.
2. Heat a thick bottom kadai. Fry all the ingredients for seasoning separately without oil. Allow them to cool separately.
3. Then pour the Sesame oil in the kadai. When the oil is hot put asafoetida and mustard in it.
4. When mustard splutters put the channa dal, urad dal and red chillies and the groundnut. Keep this in a medium flame.
5. When this dals turns golden colour pour the tamarind juice in it. Keep stirring occasionally.
6. This will be done in 1/2 hour.
7. When the oil separates, the paste is done.
8. Now grind the ingredients for seasoning. And put dhania, sesame seed and fenugreek one by one for seasoning. Allow this to cool.
9. Put this paste in a airtight container. This will be good with rice.

Recipe courtesy of Hemlatha