Ingredients:
Curry leaves – 1 cup
Toor dal – 1/2 tbsp
Chana dal – 1/2 tbsp
Urad dal – 1/2 tbsp
Coriander Seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Peppercorn – 1 tsp
Dry red chili – 6 to 8 nos
Asafoetida powder – 1/4 tsp
Tamarind – small piece
for cooking:
Cooked rice – 1 bowl
Gingely oil – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Peanuts – 1 Tbsp
Dry red chili – 2 nos
salt
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