Total Calories: 19
1. Prepare the dal, sesame seeds, and tamarind paste. Then, place the green chili peppers, dal, garlic, tamarind paste, and water in a nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and cook about 5 minutes. Add the coriander, cumin, sugar, and salt, and continue to cook until the peppers are soft, 7 to 10 minutes.
2. Transfer to a food processor or a blender and process to make a smooth paste. Remove to a serving bowl, lightly mix in the sesame seeds with some of them visible as a garnish, and serve. Or transfer to a sterile glass jar and store in the refrigerator about 6 months. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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