Clean and soak the horse gram. After soaking for 24 hours in water put it for boiling in cooker. When its cooked the horse gram skin will open. Strain the water so obtained and keep it aside. Add Saffron and salt to the water and boil it. Grind the coconut, onion, cumin seeds, cinnamon, clove, poppy seeds, Curry leaves and chili. Add the thick juice from Tamarind. Grind all this to a fine paste.
Add the jaggery to the boiling broth. Also add the ground Masala to the boiling broth. Allow the boiling broth to thicken. Now garnish with sufficient oil, asafoetida, mustard seeds, smashed garlic and curry leaves. Bring to one final boil and it is ready to be served.