Wash 75g of Toor dal thoroughly and pressure cook it with 300ml of water until very soft and mushy. Mash it well and set aside.
2
Soak 20g of Tamarind in 100ml of warm water for 15 minutes. Squeeze to extract thick tamarind pulp and discard the fibrous residue.
3
Dry roast 5g of Black peppercorns, 5g of Cumin seeds, 10g of Coriander seeds, 2g of Dried red chilies, and 1g of Fenugreek seeds in a small pan over low heat until fragrant. Allow to cool.
