Ingredients
• ¼ C yellow mustard powder
• ¼ Tsp turmeric powder
• ¼ Tsp salt
• 1 Tsp sugar
• Juice of ½ lemon
• 1 C water
• 1 Tbsp oil
• ½ Tsp yellow asafetida powder

Preparation
1. In a mixing bowl, whisk together the 1-6 ingredients until smooth.
2. Heat oil in a small sauté pan over moderate heat. Add asafetida and when it sizzles, add the mustard paste. Stirring often, cook on low heat for 15-20 minutes until thickened. Transfer to a bowl and allow cooling.
** Yellow mustard powder is tangy and strong. Reduce the quantity if you prefer a milder flavor.
** This sauce can be refrigerated for 1 week.

Yield
Approx. 1 Cup

By Anand Lila Devi Dasi