Wash and add 1.5 cups of water to the dal and soak for half hour. Pressure cook dal until very soft (mashed) and to the consistency of sandal wood paste.

In a container heat oil, add fenugreek seeds, red chilli, mustard seeds, cumin seeds, let them splutter. Add sliced onion. Add curry leaves, green chillies. You can add vegetables such as lady finger at this stage or precook vegetable and add later once the charu is boiling.

Place a lid for the onions to cook a bit. When slightly brown, add turmeric powder. Add the cooked and mashed dal. Stir. Add tamarind pulp, enough water to bring a thin consistency. Add salt and jaggery.

Let the whole concoction boil. Simmer for 10 minutes or more until the whole kitchen smells of the aroma of charu! The whole magic is in the simmering. Add chopped coriander leaves. This is a tangy, spicy, sweet delightful potion!

Serve hot with ghee and rice. This dish is eaten after dal and vegetable and before eating curd.