Ingredients 

• 1 cup toor dal- cooked and mashed rough to form a paste.
• Coconut milk
• 1 tbsp. jaggery
• 2 tbsp. tamarind, soaked in water
• Garam masala to taste
• Cumin, curry leaves, asafotedia
• Butter/ ghee

• Heat the dal in a pan, add the coconut milk and bring to a boil. 
• Add the jaggery and tamarind water, and garam masala and salt.
• On a separate pan, heat the ghee, and add cumin seeds, curry leaves and asafotedia till cumin sputters. 
• Pour this mixture in the boiling dal and cover. 
• Garnish of chopped coriander