Wash and Soak daal for half an hour. Pressure cook for 2/3 whistles.

Give the tempering with Ghee, red chilli, garlic and curry leaves. Add daal, salt, turmeric and simmer in low flame for few minutes. Switch off and mix tamarind pulp. Instead of tamarind pulp, you can mix curd as well. Pair with plain rice, tastes great.