1 c. toor dhal 1/2 tsp. mustard seeds
2 red chilies 1/2 tsp. split urad dhal
2 tsp. salt 1 tsp. curry leaves
3 Tbsp. vegetable oil 1 1/2 tsp. sambar powder or
1 small ball tamarind {size of lime)
Masala ingredients to be blended:
3 red chilies, 1 Tbsp. coriander
1 tsp. cumin seed, 6 black peppers (whole)
1 tsp. urad dhal 1 tsp. chana dhal and
1/4 tsp. asafoetida
Soak toor dhal for 2 hours and then wash it and grind it with chilies and 1 teaspoon salt adding 1 tablespoon water. In a fry pan add 2 tablespoons of oil1 and heat it over medium heat. Add the ground paste and saute for 10 minutes. Remove from heat and let it cool. Make the paste into small balls of about lime size. Soak tamarind in warm water for 1 hour and make a juice of about 2 cups. In a skillet, add 1 tablespoon of oil and saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal becomes golden brown, add tamarind, water, sambar powder (which can be bought in the Indian stores or it con be made by the grinding of Masala ingredients in a blender) and 1 teaspoon salt. Let the mixture come to 0 full boil. Then add the balls made of toor dhal. After 15 minutes, remove the curry from the stove. This curry goes well with rice.