Bestanddele
Mosterdblare – 1 groot bos/300 g
Spinasieblare – ¼ bossie/80g
Methiblare (Fenegriek) – handvol
Bathua-blare – handvol/50g
Radysblare – handvol/50 g
Channa Dal (Gesplete kekerertjies) – ⅓ koppie/65 g (geweek)
Raap – 1 nr (geskil en gesny)
Water – 2 koppies

Vir Tempering
Ghee – 3 eetlepels
Knoffel gekap – 1 eetlepel
Ui gekap – 3 eetlepels
Groen brandrissie gekap – 2 nos.
Gemmer gekap – 2 teelepel
Makki atta (mieliemeel) – 1 eetlepel
Sout – na smaak

2de tempering
Desi Ghee – 1 eetlepel
Riesrissiepoeier – ½ teelepel