Soak 30 g tamarind in 100 ml hot water for 15 minutes, then extract pulp.
2
Roast 15 g chana dal, 20 g toor dal, and 15 g urad dal in a dry pan until golden.
3
Add 50 g curry leaves, 10 g chili pepper, 15 g coriander seeds, 5 g cumin seeds, 5 g fenugreek seeds, 3 g peppercorns, and 5 g mustard seeds to the pan and roast briefly.
