|Red tamarind block||4 Ounce (125 Grams)|
|Hot water||1⁄4 Pint (150 Milliliter)|
|Toor||6 Ounce (175 Grams)|
|Water||1 1⁄4 Pint (750 Milliliter)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Black peppercorns||1⁄4 Teaspoon, crushed|
|Crushed dry red chilies||1⁄2 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Tomatoes||2 , quartered|
|Corn oil||2 Tablespoon|
|White cumin seeds||1⁄2 Teaspoon|
|Fresh green chilies||3|
Break down the tamarind block.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water, bring to the boil and cook over a medium heat.
When the lentils are soft, add the salt, turmeric, ground cumin, ground coriander, crushed black peppercorns, chillies and garlic and then mash the dhaal down with a wooden masher.
Add the tomato quarters and the tamarind pulp and cook for about 2 minutes.
Meanwhile, heat the corn oil in a saucepan, add the cumin seeds, curry leaves and green chillies and fry for 1 minute.
Pour the mixture over the dhaal, and serve hot.