INGREDIENTS
1/4 tsp
Asafoetida
1 1/2 tsp
Chilli, red powder
3
Chillies, green
3
Chillies, dried
1 tsp
Coriander, powder
1
Lemon sized
1/2 cup
Pearl onions
1
Tomato
300 g
Veggies, mixed
1/4 tsp
Methi
1 tsp
Mustard seeds
1
Salt
1/4 tsp
Turmeric
1
sprig Curry, leaves
1 tbsp
Grated jaggery (optional)
2 tbsp
Sambhar masala
3/4 cup
Toor/arhar dal (split pigeon peas)