Soak 200 g urad dal in water for 4 hours.
Drain the soaked urad dal and grind it into a coarse paste with 15 g ginger, 15 g chili, 8 g salt, 8 g cumin seeds, 2 g asafoetida, and 5 g curry leaves.
Whisk 500 g plain yogurt with 700 g water until smooth.
Sesli anlatım, porsiyon ayarı ve daha fazlası
