Rinse 100 g toor dal and 10 g chana dal, then soak them in water for 30 minutes.
2
Soak 20 g tamarind in 100 ml warm water for 15 minutes, then extract the pulp.
3
Grind 30 g coconut, 20 g coriander seeds, 5 g cumin seeds, 2 g fenugreek seeds, 2 g peppercorns, and 10 g chili pepper into a fine paste with a little water.
