Curd pates

Ingredients: 

• Garlic Dal, 
  
• half cup, 
• cumin powder 1 table spoon, 
• 1 tablespoon of coriander powder, 
• Pepper powder half teaspoon, 
• Dry pepper 6-8,
• Five condiment 1 teaspoon, 
• Bit salt half a teaspoon,  
• 1 cup of oil, 
• Mint leaves flakes 2 teaspoons, 
• sweet curd 3 cups, 

Tamarind juice half cup,

Method: 

Keep the dough for 3-4 hours. Pour cumin seeds, cumin seeds, turmeric, five puffs and dried chillies together in separate tables. Bake the pulse Pour the pulse with a little water and sprinkle small bundles of water  in the bowl. Mix 6 cups of water and 2 teaspoons of salt in a bowl. Heat the oil in the pot. Fry a small size of a small pulse. When fried, squeeze the oil out of the oil and leave it in the water. Thus, fry all the branches. pour the curd. When dense, pour a little water. Add salt to taste sugar and spice. Provide sweet dessert in a pan, add tamarind instead of sugar.  bowl of water can be given in a bowl. Pour curd on gram flour. Sprinkle the powdered spices on top. Give Mint leaves or coriander leaves. Keep splash  aside for 3-4 hours. You can keep in the fridge. Then serve with tamarind sauce with curd pates