INGREDIENTS
200 gs
oily tuver daal
2 1/2 Ls
water
1 1/2 tbsps
ginger
2
chillies
400 gs
tin tomatoes
1 tsp
ground turmeric
1
juice of lemon
1 tsp
ground cinnamon
2 tsps
salt
1 tbsp
jaggery
2 tbsps
coriander
1 tbsp
oil
2 inches
cinnamon stick
5
curry leaves
1/4 tsp
asafoetida
2
star anise
1/4 tsp
mustard seeds
1 tsp
cumin seeds
8
peanuts
8
cashew nuts
90 gs
chickpea flour
125 gs
flour
1/4 tsp
baking powder
1/2 tsp
salt
1/2 tsp
chilli powder
1/2 tsp
ground turmeric
1/4 tsp
ajwain
2 tbsps
sunflower oil
75 mls
water