- 1 Guard
- half a cup of Toor dhal
- 1 hand full Coconut
- 4 Cashew
- 2 Green chilies
- Pepper corn
- 1 tsp Jeera
- a pinch Haldi
Pressure cook the dhal and the guard for 2 whistles.
Grind coconut, cashew and the chilies, pound the pepper.
Add the ground masala into the curry and boil for sometime with salt
Add vagar with hing mustard, jeera, curry leaves.
Add lime after you turn off the gas.
Eat with dried fried chilies.