• 

  onions quartered

  50 g
• 

  tomatoes halved

  50 g

Masala

• 

  vegetable oil

  25 g
• 

  chana dal (yellow dried split peas)

  1 tsp
  1 tsp toor dahl (yellow dried split peas)
• 

  fenugreek seeds

  1 tsp
• 

  black mustard seeds

  1 tsp
• 

  asafoetida

  1 tsp
• 

  Kashmiri dried chillies to taste

  2 - 4

Soup

• 

  dried tamarind soaked in hot water for 15 minutes

  5 cm
• 

  water

  1200 g
• 

  chana dal (yellow dried split peas)

  150 g
  150 g toor dahl (yellow dried split peas)
• 

  aubergines cut in pieces (2 cm)

  100 g
• 

  butternut squash peeled, cut in pieces (2 cm)

  100 g
• 

  fine green beans cut in pieces (2 cm)

  100 g
• 

  ground turmeric

  1 ½ tsp
• 

  sugar

  1 ½ tsp
• 

  fine sea salt

  1 ½ tsp