| 1/2 | c | Red gram dal (like small lentils) |
| | Salt and jaggery to taste (jaggery is like brown sugar; actually dried sugar cane juice; like Sucanat) |
| 1/2 | ts | Turmeric powder |
| 1 1/2 | l | Water |
| | Tamarind pulp to taste (this makes it sour) |
| 3 | | -(up to) |
| 4 | | Sliced sliced green chillies |
| DIVIDER | | --or- |
| 1/2 | ts | Chilli powder (cayenne) |
| 1 | | Handful of coriander leaves; chopped (cilantro) |
| 1 | tb | Groundnut oil (peanut oil) |
| 1/2 | ts | Mustard seeds |
| 1/2 | ts | Cumin seeds |
| 1 | pn | Asafoetida (I don't know exactly what this is; but it's sold in Indian restaurants; and it's really good; some sort of spice, I keep mine in the freezer and it seems to last a long time) |
| | Few curry leaves |
