Week 100 g urad dal in water for at least 4 hours or overnight.
2
Drain the urad dal and grind it into a coarse paste with 15 g ginger and 10 g chili.
3
Heat 15 g ghee in a pan and sauté the urad dal paste with 3 g chili powder, 6 g salt, 3 g cumin powder, 5 g cumin seeds, 3 g fennel powder, 5 g fennel seeds, and 1 g asafoetida until dry.
