Ingredients 

• Small Tamarind
• Toor dal - 1/2 cup pressure cooked and mashed and diluted
• Sambar podi - 2 tsp
• Garlic - 7-8 big pods
• Tomato - 1 big
• Jeera - 3/4 tsp
• Pepper corn - 1/4 tsp
• Turmeric powder
• Hing - a pinch
• Curry leaves
• Coriander leavers

• Soak tamarind in water and extract moderate thick pulp. 
• In 1 tsp oil fry jeera, pepper and garlic until garlic turns light brown and jeera splutters. 
• Cool and grind the mixture with tomato in a blender. 
• Boil the tamarind extract with turmeric powder, sambar podi and hing and salt. 
• Pour the ground mixture and bring to a boil. 
• Now add the diluted dal and boil again.
• Season with spluttered mustard seeds and jeera and curry leaves in ghee. 
• Garnish with coriander leaves.