Peel the beetroot then grate it
Pour the oil in the frying pan and turn the cooker plate on
Chop the garlic small and add to the frying pan
Add the channa (yellow) dhal or split peas to the frying pan
Add the cumin seed to the frying pan
Strip the leaves of the sprig of curry leaf and add to the pan. Be careful, they can spit so stand back.
Add the whole red or green chilli
Let all of this saute for 5 minutes, stirring it with the wooden spoon or spatula so the ingredients don't stick to the pan
Add the grated beetroot to the frying pan and let it cook for 10 minutes, stirring now and then to stop it sticking to the pan
Take the frying pan off the fire and leave the ingredients to cool for 10 - 15 minutes
Put all the ingredients and the teaspoon of tamarind in the spice/coffee grinder or blender
Blend till you have a smooth paste.
Serve as a side dish with curry or as an entree dip with flatbread or vegetable sticks