Wash Toor dal thoroughly and pressure cook with 300ml water until very soft (about 3-4 whistles). Mash it well and set aside.
2
Soak Tamarind in 100ml warm water for 15 minutes. Squeeze to extract thick Tamarind extract and discard the pulp.
3
Heat 5g Ghee in a small pan. Add 20g Coriander seeds, 10g Chana dal, 5g Urad dal, 2g Fenugreek seeds, 3g Dry red chilies, 1g Asafoetida, and 5g Curry leaves. Roast on low heat until aromatic and the dals turn golden brown.
