INGREDIENTS
1 pinch
Asafoetida
1/4 cup
Carrots, organic
3 1/2 cups
Cauliflower
2 tbsp
Cilantro
3 tsp
Ginger, fresh
1 tbsp
Green chilies
2 tsp
Lemon, zest
1/4 cup
Peanuts
2
Red chilies, dry
2 tbsp
Lemon juice
1/2 cup
Farro, dry
1/2 tsp
Mustard seeds
1
Salt
1/2 tsp
Turmeric, ground
2 tsp
Peanut oil
2 tbsp
Coconut flakes, dry
10
Curry, leaves
2 tablespoons chana dal ((soaked, split chickpeas - Bengal gram variety))