Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
Salt – ¾ teaspoon
Oil – 2 to 3 teaspoon
Mustard and curry leaves for seasoning
In a kadai put one teaspoon oil and fry separately asafetida, dhals and chillies. In the same kadai put little more oil and fry the ginger cut into small pieces. Before removing add coconut and fry for a second. Remove it and add tamarind and salt and grind to a paste. Season it with mustard and curry leaves.