Red onions, Tamarind paste, Urad dal, Red chilies
1. Slice red onions and fry in a bit of oil till they are soft and translucent, but not charred.
2. In a little oil, fry split urad dal, red chillies (as many as you can tolerate), and hing.
3. Blend onions, red chillies, hing, salt and a good scoop of tamarind paste.
4. When almost done, add the urad dal and give it a whiz…don’t make it to a paste. The coarseness of the urad dal lends it a nice texture.