1 small ball tamarind (size of 2 Tbsp. coriander leaves chopped lime) 1 tomato 1 Tbsp. toor dhal 2 tsp. oil 1/2 tsp. black Pepper (powder) 1/2 tsp. mustard seeds 1 tsp. cumin seeds (crushed) 1/2 tsp. fenugreek 6 cloves garlic (crushed) 1 tsp. curry leaves (or use 1 tsp. Rasam powder 1 red chili instead of above 3 items)
Soak tamarind in 1 cup of warm water. Then press the pulp and get the essence out. Add 2 more cups of water and make tamarind juice of 3 cups. Remove the pulp by a strainer. Wash and cook toor dhal with 2 cups of water. When dhal is well cooked, remove from heat and mix tamarind water, block pepper, crushed cumin seed, garlic and pieces of coriander leaves. Cut tomato into small pieces and crush them into tamarind water. In a fry pan heat 2 tsp. oil over medium heat. Add mustard seeds. When they crack, add fenugreek, curry leaves and broken red chilies. When this mixture turns golden brown, pour tamarind water into it. In about 5-7 minutes small bubbles will pile on top. Remove from heat immediately (do not let it boil). Goes well with rice.