Soak 200 g chana dal and 50 g urad dal in water for at least 4 hours.
2
Drain the soaked dals and grind them into a coarse paste with 10 g ginger, 10 g garlic, 15 g chili, 10 g cilantro, 8 g salt, 3 g cumin seeds, 5 g fennel seeds, 5 g curry leaves, and 1 g asafoetida.
3
Finely chop 100 g onion and mix it into the dal paste.
