125g |
yellow lentils, (mung dal) |
125g |
split pigeon peas, (toor dal) |
|
salt |
1/2 teaspoon |
ground turmeric |
1 teaspoon |
finely grated root ginger |
4 |
large garlic cloves, 1 finely grated, 3 finely chopped |
1 |
large tomato, chopped |
2-3 tablespoons |
ghee |
or |
butter with a little oil, (the oil stops butter from burning) |
3/4 teaspoon |
cumin seeds |
1/2 teaspoon |
brown mustard seeds |
12 |
fresh curry leaves |
1/2 |
red onion, finely chopped |
2-3 |
green chillies, stalks removed, either pierced with a knife, or 1–2 chopped for more heat |
11/2-2 teaspoons |
tamarind paste, or to taste |
handful |
chopped coriander |