1 Medium Sized Kandi Pappu (Toor Dal/ Yellow Lentils)
1/4 Teaspoon Turmeric
¾ Teaspoon Redchilli Powder
½ Teaspoon Salt or to taste
2 Medium sized Onions Sliced
2 Small Greenchilli Slit lenthwise or to taste
¼ Shahijeera
2 Cloves
4 Whole Cardamoms
1 inch Cinnamon
10 – 12 Kebabcheni (Thoka Miriyalu)
2 Bay Leaves
1 Teaspoon Coriander Powder
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Pudina
10 Curry leaves
1 Tablespoon Fresh Coriander Leaves
2 Tablespoons oil