Rinse 200 g of poha (flattened rice) under cold water and set aside.
2
Soak 20 g of tamarind in 100 g of warm water for 10 minutes, then strain to get tamarind pulp.
3
Heat 30 g of ghee in a pan over medium heat and add 5 g mustard seeds, 3 g cumin seeds, 10 g chana dal, 10 g urad dal, 5 g curry leaves, 1 g asafoetida, and 10 g chili.
