• 1 c Bengal gram dal
  • 1 c kali urad dal
  • 4-5 whole red chilies (sabut lal mirch)
  • 5-6 black peppercorns (sabut kali mirch)
  • 5 cloves of garlic
  • Salt to taste

cooking time:

  1. Soak both the pulses in hot water for around two hours.
  2. Now grind them along with rest of the ingredients into a paste and add salt.
  3. Make small rounds on a clean cloth under sharp sun light and let completely dry.
  4. Store and deep fry for serving.