Rinse 150 g toor dal and pressure cook with 5 g turmeric and 5 g salt until soft.
Soak 30 g tamarind in 1 cup hot water, then extract pulp and discard solids.
Heat 20 g ghee in a pan, add 5 g mustard seeds, 3 g cumin seeds, 2 g fenugreek seeds, 1 g asafoetida, and 5 g curry leaves.
Sesli anlatım, porsiyon ayarı ve daha fazlası
