Total Calories: 48
1. Prepare the tamarind paste. Then, heat the oil in a small nonstick saucepan over medium heat and add the mustard seeds, red chili peppers, dal, and asafoetida. Cook, shaking the pan until the dal is golden, about 1 minute. Let cool and transfer to a blender (not a food processor) and blend until as fine as possible.
2. Add the tamarind paste and then add the cilantro in 2 or 3 batches, adding more as the first batch is reduced to a smooth purée. Add 2 to 3 tablespoons water, if needed. Mix in the salt. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.
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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