| Toor Dhal | 70 g | Soaked |
| Water | 600 g | |
| Green chili | 1 pc | Slit in the middle |
| Garlic | 4 cloves | |
| Cumin seed | 1 tsp | |
| Mustard seed | 1 tsp | |
| White dhal/ urad dhal/ ulundu | 1 tsp | |
| Shallots | 6 pcs | Halved |
| Curry leaf | 3 sprigs | |
| Asafoetida/ hing | 1/4 tsp | |
| Oil | 30 g | |
| Sambhar powder | 40 g | |
| Hot water | 350 g | |
| Salt | To taste | |
| Round eggplant | 1 pc | Cut into wedges |
| Tomato | 2 pcs | Cut into quarters |
| Carrot | 1 pc | Diced |
| Potato | 1 pc | Diced |
| Coriander | 1 sprig | Roughly chopped |
| Ingredient | Quantity | Notes |
|---|
