(For all ingredients, please use organic versions if available)
250 grams golden dhal (soaked until tender)
2–3 sprigs curry leaves
1 green chili
2 dried chilies
2 bird’s eye chilies
½ large onion
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mushroom seasoning
2 teaspoons salt
Oil for frying