2 long dried red chillies
5–6 curry leaves (fresh if possible)
handful mixed fresh coriander, dill and chervil, finely chopped
1 garlic clove
2 garlic cloves, thinly sliced
2.5cm/1in piece root ginger, peeled and very thinly sliced
1 onion, thinly sliced
250g/9oz chana dal, soaked overnight or for at least 2 hours
1–2 tbsp ghee
1 tsp chaat masala
1 tsp red chilli powder
1 cinnamon stick
1 tsp cumin seeds
1 tsp mustard seeds
salt, to taste
½ tsp ground turmeric