Cook the Toor dal until it is very soft, then mash it thoroughly and set aside.
2
Soak the Tamarind in 150ml of warm Water for 15 minutes. Squeeze to extract the pulp and discard any solids.
3
In a dry pan, lightly roast the Coriander seeds, 5 grams of Cumin seeds, Black peppercorns, and 5 grams of Dry red chilies until fragrant. Grind these roasted spices into a coarse powder.
