Kadala (Bengal gram) - 50 gms (soak overnight)
Raw banana, White pumpkin, beans, - 3 cups
Yellow pumpkin, snake gourd etc cut into small pieces
Red chillies - 6
Coriander powder - 2 tsp
Urad dal (black gram) - 2 tsp
Chana dal - 2 tsp
Turmeric powder - 1 tsp
Til - 3 tsp
Raw rice - 1 tsp
Grated coconut - 6 tbsp
Jaggery - 1 piece (lemon-sized)
Oil - 3 tbsp
Tamarind - the size of a gooseberry
Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida

Method of Preparation
Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut vegetables into small pieces and mix with jaggery and salt. Cook with required amount of water. Boil the Bengal gram. Now mix the vegetables and cooked dal and place it over the fire. Add the ground rough paste allow it to boil. Season with mustard and curry leaves.