Wash the lentils and boil in a pan with 2 cups of water.
When the lentils become soft stir them with a wooden spoon (or grind in a food processor).
Heat oil in a pan, add the lentil paste, turmeric powder, and red chili powder, salt and ginger and garlic paste.
Peel the marrow, cut into fine cubes and add to the mixture along with curry leaves.
When the marrow becomes tender, add green chilies and tamarind water (mash the tamarind pulp with hands, remove the seeds and put it through a strainer).
Add powdered cinnamon, after 10 minutes cut tomatoes into quarter and add to the lentils.
Cook on low heat for 10-15 minutes.
Garnish with chopped coriander and serve hot with rice.
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