Heat the oil in a frying pan (skillet) over medium heat.
Add the fenugreek seeds, dried red chillies, mustard seeds, and dal.
Stir-fry for about 1-2 minutes, or until dark brown.
Remove from the heat and allow to cool.
Then mix with the green chillies, ginger, onion and tamarind extract in a bowl.
Transfer to a blender and process, adding a little water if necessary to form a smooth paste.
Add the sugar and mix well.
Transfer to a serving bowl to serve with Dosa as well as other dishes.
Transfer to an airtight container and store for up to 2 days in the refrigerator.