Karnataka Style Saaru

Wash 100g toor dal thoroughly and pressure cook with 400ml water and 1g turmeric powder until very soft, about 3-4 whistles. Mash the cooked toor dal well and set aside.

Soak 20g tamarind in 100ml warm water for 15 minutes. Squeeze and extract the pulp, discarding any fibrous solids.

To prepare Saaru powder, dry roast 15g coriander seeds, 5g cumin seeds, 5g black peppercorns, and 5g dry red chili in a pan over low heat until fragrant. Add 20g fresh coconut and roast for another minute. Allow to cool, then grind to a fine powder using a spice grinder.