Rinse 50g Toor dal thoroughly and cook it with sufficient water until very soft. Mash the cooked Toor dal to a smooth consistency and set aside.
2
Soak 20g Tamarind in 100g warm water for 10 minutes. Squeeze to extract the pulp, then strain to remove any fibers and seeds. Discard the solids.
3
In a mortar and pestle or small grinder, coarsely crush 10g Black peppercorns, 5g Cumin seeds, 20g Garlic cloves, 10g Fresh ginger, and 5g Green chili into a rough paste.
