Broccoli – 1 small
Tamarind – a tiny piece
Mint leaves – ½ bunch
Salt – 1 teaspoon
Curry leaves - 10 to 15
Ginger - 1 inch piece
Roast and Grind:
Channa dal – 2 tablespoons
Urad dal – 2 tablespoons
Red chillies – 2 to 3
Tempering:
Oil – ½ tablespoon
Mustard seeds – 1 teaspoon
Curry leaves - 5
Red chilli – 1