Chop the orange skin, ginger and garlic in the same size, about 1/2 cm squares. Heat 1tbs oil in a cooking pan and throw them into the hot oil and cook for approximately 10-15minutes until they are half cooked. Remove and set aside.
Soak the tamarind in warm water and squeeze the juice with hands or in a blender. Be careful to remove the tamarind seeds (if any) before hand. Strain the juice and reserve them for later use.
In a fresh cooking vessel, heat oil and add the mustard seeds, channa dhal and asafoetida, cook for 30seconds . Then add the green chillies and cook for 2 minutes. Mix in the half-cooked orange skin-ginger-garlic mixture. Pour the tamarind juice and cook covered for 15 minutes on medium flame. Once they begin to thicken, sprinkle the jaggery and salt. Give it a stir and remove from heat. Cool it before storing it in an air tight container.
The pachadi can be eaten with curd rice or chapati/ roti.
