Pressure cook the soaked horse gram in 3 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool.
Drain the water and keep aside. Grind 3-4 tbsp. of the boiled Horse gram lentils to a smooth paste. Keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the red chilies, green chilies and curry leaves. Saute for a few seconds.
Add the garlic, cumin powder and pepper powder. Saute for a few seconds more.
Then add the stock, salt, tamarind water, sugar and the lentil paste.
Mix well and bring it to a boil. Simmer on a low flame for 15-20 minutes. Garnish with coriander leaves and serve hot in individual bowls.
Adding sugar is optional. I added to bring a balance to the taste.
Tempering can also be done in ghee / butter to enhance the flavour.
