This is only a Summary. Please watch video for details.

1. Let’s dry roast the dals first
2. Take Dal (chana): 1 TBSP
3. Add Dal (urad): 1 TBSP
4. Dry roast in low heat
5. Add Coriander seeds: 1 tsp
6. Add Black Pepper: 1 tsp
7. Add Fenugreek seeds: ½ tsp
8. Add Dried chillies: 4
9. Dry roast for a while
10. Turn off the flame
11. Add Asafoetida powder: ½ tsp
12. Mix well
13. Make a fine powder, before it cools down completely
14. Heat Sesame oil; 6 TBSP
15. Splutter Mustard seeds: ½ tsp
16. Add Dal (chana): 1 TBSP
17. Add Dal (urad): 1 TBSP
18. Fry for a minute
19. Add Dried chillies: 4
20. Add Curry leaves: 1 spring
21. Heat for some time
22. Add Asafoetida powder: ¼ tsp
23. Add Turmeric powder: ½ tsp
24. Heat for some time
25. Add Peanuts: ¼ cup
26. Fry till it changes colour
27. Add the powder that we have made
28. Mix well
29. Add Tamarind extract 1 ½ cup
30. Keep stirring. Cook till it starts thickening
31. Add salt to taste. Mix well
32. Add Jaggery: as required to balance sourness
33. Make a thick paste
34. Let it cool down. We can store it now
35. Take cooked rice in a bowl
36. Add the paste to your taste
37. Mix well and use
38. It is ready