In a 1-quart saucepan combine tamarind pulp and water and boil together for 1 minute, stirring to break up tamarind. Set aside for 15 minutes.

 

Meanwhile, in a small frying pan over medium heat, dry-roast cumin seeds until they brown and release their fragrance. Remove form heat and grind with a mortar and pestle. Set aside.

 

Strain tamarind pulp through a sieve into a bowl, pressing out all liquid. Discard pulp and return juice to the saucepan. Add ground cumin, brown sugar, ginger, and salt and bring to a boil. Turn down heat and simmer until mixture becomes a thin syrup (it will thicken as it cools).

 

Remove from heat, stir in garam masala, and remove ginger slices.

 

Serve at room temperature.