¼ cup dhal

2 cloves of garlic

¼ bunch green dhunia leaves (coriander)

2 tablespoons aamli juice (tamarind)

2 tablespoons sugar

¼ tsp salt

1 tablespoons fresh or dessicated coconut (fresh coconut must be pounded in chutney)

2-3 green chilies

¼ tsp jeero (cumin)

1 tablespoons chana flour (gram)

1 tablespoons ghee

Juice of 1 orange

Pound to fine paste, chutney made from green chilies, garlic, dhunia leaves, and dhal.  Add to this aamli, juice of orange, and the water left-over from dhal (about 2 cups), coconut and pea flour.  Add salt.  Now brown a few slices of onion in hgee and when a delicate brown add the spiced dhal water to it.  Let it boil to consistency of thin cream or soup.  Add sugar to taste.  Garnish with mint and serve hot with steaming khitchri. 

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