Asafoetida piece - size of pin head or if powder a pinch
Coriander seed - 1/2 tablespoon (tbsp.)
Dry chili - 2
Oil - 2 teaspoon (tsp.)
Salt - 1/2 teaspoon (tsp.) or as needed.
Heat oil in a pan. add asafoetida piece or powder. Now add bengal gram, coriander seeds, dry chili and roast it (about 2 minutes).
Now add onion and sauté for 2 minutes on until they turn translucent (golden brown). Remove from heat and cool this down to room temperature. Add salt, tamarind this and Grind to a thick fine paste and serve..