1. Wash Toor dal thoroughly and pressure cook with 500 ml water and a pinch of Turmeric powder until soft and mushy, about 3-4 whistles. Mash lightly and set aside.
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2. Extract pulp from the soaked Tamarind and discard the fibrous residue. Set aside the Tamarind extract.
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3. In a dry pan, lightly roast Freshly grated coconut, Dry red chilies, Coriander seeds, Cumin seeds, Fenugreek seeds, and Black peppercorns until fragrant and coconut turns light golden. Allow to cool.
