Moong dal – ½ cup
Special masala powder – 4 teaspoons
Salt – 2 teaspoons
Hing – a pinch
Turmeric powder – ¼ teaspoon
Tamarind paste – 1 teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Sesame oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Veges:
Carrot – 1
Drumstick – 2 to 3 one inch pieces
Brinjal – 1 small sized
Small onions – 10 to 15
Tomato – 1 mid sized