|Tamarind||1 pinch Turmeric||1 tsp Mustard Seeds||Ghee|
|1 pinch Hing||1 tsp Peppercorns||Salt|
|1 tsp Jaggery||1 tsp Jeera|
|1 tbsp Tur Dal|
|4-6 Curry Leaves|
|3-4 Dry Red Chillies|
Make tamarind about the size of a lemon and make a concentrated extract with 2 cups water.
If using tamicon, dissolve 2 tsp in 2 cups of water.
In a pot, add 2 tsp Ghee and splutter the mustard seeds.
Add the Red Chillies, Tur Dal, Jeera, Peppercorns, Hing and roast until golden brown.
Add the tamarind water and 3 cups of water.
Add the salt, turmeric and jaggery and bring to a boil.
Once boiled, continue to simmer for about 10 minutes.
Season with fresh Dhania and serve.