Instructions: Bring the lentils to the boil in the water and simmer until soft.

Add the salt and the jaggery mixing until they dissolve.

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

When they crackle add the cumin asafoetida curry leaves and the whole garlic.

Fry for a minute.

Then add the tamarind and cook until it becomes thick and bubbly.

Stir in the powder spices.

Pour the lentils into the tamarind mixture bring to the boil and remove from the heat immediately Serve hot with fresh coriander.

Often served as a spicy soup. Try it on cold winter nights!

Serves 4

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