Rinse 100g toor dal and pressure cook with 3g turmeric powder and 400ml water until soft.
Soak 20g tamarind in 100ml hot water for 10 minutes, then extract pulp.
Heat 15g ghee in a pan, add 3g mustard seeds, 2g cumin seeds, 1g fenugreek seeds, 1g asafoetida, and 5g curry leaves. Fry until fragrant.
Sesli anlatım, porsiyon ayarı ve daha fazlası
