• 1/2 cup split pigeon pea Toor dal / Arhar dal / Tuvaram Paruppu
• 1.5 cups Coriander seeds Dhania
• 8 Dry Red Chillies
• 3 kashmiri red chillies
• 40 grams Dry Tamarind or use 2 TBSP Tamarind powder
• 1/4 cup Cumin seeds Jeera / Jeeragam
• 1/4 cup Whole Black Pepper Milagu / Kali Mirch
• 2 sprig Curry Leaves dehydrated in airfryer / sun dried without any moisture
• 1 tsp Mustard Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Asafoetida skip only if GF, else highly recommended

For the dry Tempering:

• 1.5 tsp Mustard Seeds
• 1/2 tsp Cumin seeds
• 1 sprig Curry Leaves dehydrated