1. Add 2 cups of water to the gram and simmer till soft.
2. Soak tamarind in � cup of water and extract the juice.
3. Add the juice and salt to the gram and simmer for 2-3 minutes.
4. Heat 1 � Tbsp of oil, fry onion till golden brown and reserve.
5. Roast red chillies, coriander, cloves and cinnamon in remaining oil.
6. Add chilli powder and asafoetida and stir for few seconds.
7. Grind all these with coconut and reserved onion to a smooth paste.
8. Add the paste to the gram.
9. Add water if needed to get a thin gravy. Simmer for 3-4 minutes.
10. Serve hot with steamed rice.

Serves: 4 to 6