Serves: 5
Total Calories: 19
1. Prepare the dal, sesame seeds, and tamarind paste. Then, place the green chili peppers, dal, garlic, tamarind paste, and water in a nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and cook about 5 minutes. Add the coriander, cumin, sugar, and salt, and continue to cook until the peppers are soft, 7 to 10 minutes.
2. Transfer to a food processor or a blender and process to make a smooth paste. Remove to a serving bowl, lightly mix in the sesame seeds with some of them visible as a garnish, and serve. Or transfer to a sterile glass jar and store in the refrigerator about 6 months. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pickled Chili Pepper Purée with Tamarind recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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