Ingredients
1/2 cup toor Dal/Split pigeon peas
Four Green Chillies
(Large size light green less spicy)
Tender stems of coriander leaves
1 tbsp Curry leaves
1 Stem of curry leaves with a few leaves
200 grams Tomatoes peeled
1/2 tsp Turmeric powder
Salt as per taste
1 tbsp Pepper corns
Ghee / clarified butter 2 tbsp
1 Red chillies
1/2 tsp Hing powder
1tsp Cumin seeds
1tsp Mustard seeds
1tsp Jaggery
4 tbsp Lemon juice
2tbsp Coriander leaves