Moong Dal (pasi paruppu) – ½ cup
Potatoes – 2 (skin peeled)
Onion – 2 (sliced lengthwise)
Turmeric Powder – ¼ teaspoon
Hing – ¼ teaspoon
Lemon juice – 1 tablespoon
Coriander leaves – 2 teaspoons (finely chopped)
Salt – 1 ½ teaspoons
To Temper:
Oil – 2 teaspoons
Curry leaf – 10 – 12 leaves
Cinnamon – 1 inch piece
Garlic – 2 cloves
Cloves – 2
Grind to paste:
Roasted Gram Dal (Pottu Kadalai) – a handful
Green Chillies – 3
Fresh grated coconut – ¼ cup