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This recipe is for 2 to 3 persons

Use one same small or medium size bowl for entire measurements

Spoon measurements( table spoon ) and ( tea spoon ) tea spoon is smaller than table spoon

Vegetables you can add as pr your convenient



Moong dal - 1 bowl
(Yellow lentil)



Sukhi lal mirch - 1 to 2 piece
(Dry Whole red chili)



Dal chini. - 1 piece
(Cinnamon)



Chakri phool - 1 piece
(Star anise)



Tej patta - 1 piece
(Indian Bay Leaf)



Laung. - 5 to 6 piece
(Clove)



Kali mirch - 4 to 5 piece
(Black pepper)



Elichi - 3 to 4 piece
(Cardamom)



Saunf - 1 table spoon
(Fennel seed)



Sabut Dhanya. - 1 table spoon
(Coriander seeds)



Sabut Jeera. - 1 table spoon
(Cumin seeds)



Gajar - 1 to 2 piece
(Carrort)



Aloo - 1 medium
(Raw potato)



Tamatar - 2 to 3 piece
(Tomato)



Matar - ½. small half bowl
(Green peas)



Shimla mirch - 1 small piece
(Bell pepper)



Hing - ½. Half tea spoon
( Asafoetida)



Haldi powder. - 1 ½. tea spoon
( Turmeric powder)



Jeera powder. - 1 tea spoon
( Cumin powder)



Dhanya powder - 1 tea spoon
( Coriander powder)



Water - 2 glass medium


Kashmiri lal mich powder - 1 table spoon
(Kashmiri chili powder)



Namak - as pr taste
(Salt)



Chaval - ½. Half bowl ( same bowl used in moong dal)
(Rice)



Ghee - 4-5 table spoon ( as much as u like )
(Clarified butter)



Bhuna jeera powder - 1 tea spoon
( Roasted Cumin powder)



Hara Dhaniya - sprinkle
( Green Coriander leaves )



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