Instructions: Simmer the lentils in the water.

When nearly done add the shallots and simmer until cooked.

Add the salt turmeric and chill powder.

Mix well take off the heat and reserve.

Heat the oil in a small pan and add the mustard seeds.

When they crackle add the cumin curry leaves and asafoetida.

Stir for a minute.

Add the tamarind and cook until thick and bubbly

Add the sambhar powder and cook for a couple of minutes.

Pour the mixture over the lentils and stir.

Serve hot garnished with coriander.

Serves 4

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