Any vegetable like onion, arum, etc. – 100-150 gms.
Pigeon peas split (tuar dal) – 1 small cup.
Chick peas split (chana dal) – ½ cup (small).
White lentils split (udad dal) – ¼ cup (small).
Coconut gratings from 1 half coconut.
Sambhar powder – 1 ½ teaspoons.
Asafoetida – ¼ teaspoons.
Turmeric powder – ¼ teaspoons.
Pepper powder – ¼ teaspoons.
Coriander seeds – 1 ½ teaspoons.
Tamarind – the size of a lemon.
Curry leaves – a little.
Coriander leaves – a little.
Mint leaves – a little.
Green chillies – 2 small.
Mustard seeds – a little.
Cumin seeds – a little.
Fenugreek seeds – a little.
Oil for sautéing.
Salt to taste.
Method: Pour some oil in a pan. Sauté all the dals, with asafoetida, coriander seeds, green chillies, curry leaves, coriander leaves, mint leaves coconut gratings and tamarind and grind them to a paste. Boil the vegetables separately with a little water till half cooked. Sauté mustard seeds, fenugreek seeds and cumin seeds in another pan with oil. Add the ground paste to this with water and cook. Sauté onion separately and add to the contents in the pan. Add half-boiled vegetables with salt and turmeric powder with enough water for the contents to cook. Remove from flame when done.
Serves: Depends on the amount taken per person. If 1 ladle is taken by each person, the above proportion may serve 12-14 people.