Dal with mixed lentils

Ingredients:
100 g of mixed lentils
500 ml of water
1 tsp tamarind paste
1/2 tsp turmeric
3/4 tsp salt
2 tsp of cane sugar
1 cinnamon stick
2 tbsp ghee or refined sunflower oil
1/2 tsp black mustard seeds
1 tsp fennel seeds
1/2 TL fenugreek seed
7 cloves
30 fresh curry leaves
1 pinch asafoetida

Preparation:
Wash the lentils thoroughly, boil with water and skim the ascending foam. Cook over medium heat until the lentils are soft, but do not crumble. Add the tamarind paste, turmeric, salt and sugar and continue until the lentils disintegrate and are quite soft. Heat ghee or oil in a small frying pan and fry mustard seeds until most have cracked. Cover and be careful not to get them too hot! Add fennel, fenugreek seed and cloves for 3 seconds, then curry leaves and asafoetida for 10 seconds and immediately mix it in the dal.

The dal should be viscous. If it becomes too thick, add more boiling water.