Ginger – 50 gms (2 inch piece)
Cooked tuar dal – 1 tablespoon (big scoop)
Tomato – 2 (finely chopped)
Salt – 2 teaspoons
Turmeric Powder - ¼ teaspoon
Rasam powder – 2 teaspoons
Hing - ¼ teaspoon
Curry Leaves – 10 leaves
Lemon juice – 2 teaspoons
Coriander Leaves – 2 teaspoons (finely chopped)
Tempering:
Ghee – 1 teaspoon
Mustard Seeds – 1 teaspoon