1. Make sure dal is wellcooked in three cups water.
2. Whisk with eggbeater till smooth, keep aside.
3. Soak tamarind in 1/2 cup hot water, till soft.
4. Rub in with fingers, strain, keep aside.
5. Heat ghee, add seeds, asafetida, allow to splutter.
6. Add curry leaves, ginger, garlic, whole chillies, cinnamon powder.
7. Add mintleaves, tamarind, jaggery, all dry powders.
8. Simmer for a minute.
9. Add 2 cups hot water, cooked dal, salt, bring to a boil.
10. Simmer for 3-4 minutes, add coriander leaves.
11. Bring back to a rolling boil.
12. Serve hot with hot steamed rice, and papadams.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4-5 servings
Shelflife: 1 day