dal), picked over and washed
Juice of 4 small lemons
2 teaspoons turmeric powder
2 teaspoons coarse sea salt
1 heaping teaspoon chutney powder
2 tablespoons oil
½ teaspoon asafetida powder (hing)
4 whole dried red chile peppers, broken
into pieces
10 fresh curry leaves, roughly chopped
1 tablespoon black mustard seeds
½ teaspoon coriander seeds, slightly
crushed
2–4 green Thai, serrano, or cayenne
chiles, sliced lengthwise
1 teaspoon peeled grated ginger root