Wash Toor dal thoroughly and cook it in a pressure cooker with 200g water until very soft, then mash it well to a smooth consistency.
2
Soak Tamarind in 100g warm water for 10 minutes, then squeeze to extract the pulp and discard any solids.
3
In a small grinder, combine 7g Cumin seeds, Black peppercorns, Garlic cloves, and Green chili. Grind into a coarse paste, adding a splash of water if needed.
