Rinse the Toor dal thoroughly and pressure cook with 300ml water until soft and mushy, about 3-4 whistles. Mash lightly and set aside.
2
Soak the Tamarind in 100ml warm water for 15 minutes. Squeeze out the pulp and extract the thick Tamarind juice, discarding the fibrous residue.
3
In a dry pan, lightly roast the Coriander seeds, Chana dal, Urad dal, Fenugreek seeds, Dry red chilies, Black peppercorns, and 2g of Cumin seeds until aromatic. Allow them to cool.
