Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Aniseed (Suwa, Shopa) | For grinding |
| 8 | Medium | Chillies, Red Dry | For grinding |
| 3 | Nos | Cloves (spice) | For grinding |
| 1 | Nos | Coconut | For grinding |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 1 | Tablespoon | Coriander/Dhania | For grinding |
| A | Few | Curry Leaves | For seasoning |
| 1 | Teacup | Dhal, Masoor | |
| 3 | Flakes | Garlic | For seasoning |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| 1 | Medium | Onion | For grinding |
| 4 | Ball | Pepper Corns | For grinding |
| 1 | Kilogram | Radish | |
| 1 | Ball | Tamarind | lemon size1 |
| 1/2 | Inch | Turmeric/Haldi | For grinding |
Method
Scrape the outer skin of the radish, and remove the tender leaves. Wash these. Cut the radish lengthwise, in fours, and then make smaller pieces of the same. Also chop the leaves into small pieces.
Grind the masala to a fine paste. In a large enough vessel, heat the oil, and crush the garlic and fry till it turns brown. Then add the curry leaves and fry till they change color. Add the ground masala, and fry. Lastly, add the radish and dhal, and cook with sufficient water. When almost done, add salt to taste and simmer for some time.
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