INGREDIENTS
1 pinch
Asafoetida
2
Chilli, green
2
Chillies, red
1 cup
Coriander/cilantro leaves with tender stalks, tightly packed
1/2
inch Ginger
1
Gooseberry sized
1 tsp
Mustard seeds
1
Salt
1 pinch
Sugar
2 tsp
Oil
1 cup
Coconut
1
sprig Curry, leaves
2 tbsp
Dalia (split roasted chickpeas) / roasted chana dal
1/2 tsp
Urad dal