Heat a little oil and fry toor dal.

Heat a little oi and fry red chillies.

Grind fried toor dal, red chillies, tamarind pulp salt, turmeric and salt.

Add roasted jeera to the ground chutney and pulse it.

Temper with ½ tsp urad dal rai, red chilli, curry leaves hing and turmeric fried in a little oil.