Soak 50g chana dal and 200g moong dal in water for at least 4 hours or overnight.
Drain the soaked dals and grind them with 10g chili, 15g ginger, 1g Asafoetida, and 5g salt to a coarse paste.
Heat 500g mustard oil in a deep pan over medium-high heat until shimmering.
Sesli anlatım, porsiyon ayarı ve daha fazlası
