INGREDIENTS
4 tbsp
ghee
1/2 tsp
mustard seeds
1/2 tsp
cumin seeds
1/4 tsp
asafetida
10
curry leaves
1/2 tsp
ground turmeric
1 tsp
ginger
3 tsp
garlic
2
plum tomatoes
1 tsp
chili powder
2 tbsp
brown sugar
1 tbsp
tamarind paste
2 tsp
salt
2 tbsp
peanuts skip
1/2 cup
toor daal
2 cups
water
1/2 cup
cilantro
2 1/2 cups
flour
1 tbsp
besan chickpea flour
1 cup
water
2 tsp
kosher salt
1 tsp
carom seeds
1/2 tsp
chili powder
1/4 tsp
ground turmeric
1 tbsp
oil