1 bowl Toor Dal (Boiled),
3 Tea spoon Pitambari Arishakti Rice Bran Oil,
Half Tea spoon Mustard seeds,
Half Tea Spoon Cumin,
8 to 10 Black Pepper,
4 to 5 cloves,
4 to 5 Cinnamon,
2 to 3 Bor Mirchi,
Half Tea spoon Asafoetida,
1 Tea spoon Pitambari Red Chilli Powder,
8 to 10 Curry Leaves,
One forth bowl chopped Coriander,
One forth bowl Green Coconut (grated) Salt to Taste 3 Tea spoon Pitambari Ruchiyana Jaggery Powder,
Small portion of Tamarind Paste.
Soak 1 bowl of Toor Dal well and strain excess water. Now add pinch of Turmeric powder and Asafoetida. Add half bowl of water and boil Toor Dal well and allow to cool. Heat a pan and add 3 Tea spoon of Pitambari Arishakti Rice Bran oil and add Mustard seeds, Cumin, Black Pepper, cloves, Cinnamon, Bor Mirchi, Asafoetida and Pitambari Red Chilli Powder in it. Now add boiled Dal in it. Add Curry Leaves, chopped Coriander, Grated green Coconut, Salt to Taste, Pitambari Ruchiyana Jaggery Powder, Tamarind Paste and boil Dal well. If wish to serve with Chapati serve it thick or with Rice serve it thin.