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.
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