Ingredients
- Fresh ginger – two pieces (1” length)
- Red Chilli – 4
- Bengal gram dhal – 1 tableslpoon
- Urad dhal – 1 teaspoon
- Asafotida – a pinch
- Tamarind – a small gooseberry size
- Jaggery – a small piece
- Salt – ½ teaspoon or as per taste
- Oil – 1 teaspoon
Put the oil in a kadai and fry the dhals, red chillies, asafetida. Add the ginger chopped in the same kadai. Fry for a while. Cool it and grind it along with tamarind, jaggery and salt to a coarse paste.