Cook 75 g toor dal in 900 g water until soft, then mash.
Extract pulp from 20 g tamarind with warm water, then strain.
Sauté 15 g ghee with 3 g mustard seeds, 5 g cumin seeds, 2 g fenugreek seeds, 1 g asafoetida, and 10 g curry leaves until fragrant.
Sesli anlatım, porsiyon ayarı ve daha fazlası
