Sinadaran:
-Lehsan (Tafarnuwa) 12-15 cloves
-Adrak (Ginger) 2-inch yanki
-Hari mirch (Green chillies) 2
-Sabut dhania (Coriander tsaba) 1 tbs
-Zeera (Cumin tsaba) 2 tsp
-Sabut kali mirch (Black peppercorns) ½ tsp
-Urad daal (Split black gram) 1 kofin (250g)
-Sarson ka tel ( Man mustard) 1/3 kofin maye: man girki na zabi
-Rai dana (Black mustard tsaba) 1 tsp
-Pyaz (Albasa) yankakken 1 kanana
-Hing powder (Asafoetida powder) ¼ tsp
-Atta (Furwar Alkama) 3 tsp
-Ruwa Kofuna 5 ko yadda ake bukata
-Haldi foda (Turmeric powder) ½ tsp
-Himalayan ruwan hoda gishiri 1 & ½ tsp ko dandana
-Lal mirch foda (Red chilli foda) cokali 1 ko kuma a dandana
- Hara dhania (Fresh coriander) yankakken hannu

Hanyoyi:
-A cikin wani mutum & kwasfa, ƙara tafarnuwa, ginger, kore barkono, tsaba coriander, cumin tsaba, black peppercorns & murkushe m a ajiye a gefe.
-A cikin wok, ƙara gram ɗin baƙar fata tsaga da busassun gasa akan ƙaramin wuta na mintuna 8-10.
- Bari ya huce.
-A cikin tukunyar niƙa, a zuba gasasshen lentil, a niƙa da ƙarfi a ajiye a gefe.
-A cikin tukunya, a zuba man mustard a tafasa shi ya zama wurin hayaƙi.
-Azuba black mustard,albasa,asafoetida powder,sai abarba sosai sannan azuba kamar 2-3 minutes.
-A zuba dakakken kayan kamshi da garin alkama sannan a dafa na tsawon mintuna 2-3.
-A zuba lentil na kasa, ruwa a gauraya sosai.
-Azuba garin turmeric, ruwan hoda gishiri, jajayen jajjabi, a hade su dahu sosai, sai a dahu a tafasa, sai a dafe a wuta kadan (minti 30-40), a zuba a ciki.
-Ƙara sabon coriander kuma kuyi hidima tare da shinkafa!