1/c cup blanched almonds
¾ tbsp tamarind
1 tsp Himalayan salt
1 inch fresh ginger, chopped
½ of a medium onion, chopped
1 tbsp fenugreek seeds
Ghee or coconut oil 1 tbsp
Water as needed
1) Blanch almonds by soaking in warm water for 15 minutes or so and then peeling gently.
2) Soak dry tamarind in about ¼ cup of water until it softens. Use your fingers to dissolve as much tamarind pulp as you can into the water; discard whatever pulp will not dissolve and save the water.
3) Add all the ingredients except the almonds to a frying pan and roast in ghee or oil until the onions turn transparent and golden.
4) Blend all the ingredients together in an electric blender and add enough water to make a nice dip consistency.