Roast 15 g chana dal and 15 g urad dal in a dry pan until golden brown.
Grind the roasted dals with 40 g tamarind, 30 g chili pepper, 8 g salt, and 1 g asafoetida into a coarse paste.
Sauté 150 g ginger in 25 g sesame oil until fragrant.
Sesli anlatım, porsiyon ayarı ve daha fazlası
