• 1 1/2 cup yellow moong dal (petite split yellow lentils) , soaked in warm water for 2-3 hours
• 1/2 cup methi (fenugreek leaves) , chopped
• 1/2 cup spring onions , chopped
• 1/4 cup peas
• 2 tbsp carrots , finely chopped
• 2 tsp ginger , minced
• 1 tsp green chili , finely chopped
• 1/4 cup cilantro , chopped
• pinch asafoetida powder (hing)
• 1 tsp coriander seeds , crushed
• 1 tsp fennel seeds , crushed
• 2 tsp rice flour  for extra crispiness
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp roasted cumin powder
• 2 tbsp sesame seeds
• salt  to taste
• 2 tsp oil , hot for adding to mixture
• oil , for frying

Chili Garlic Chutney

• 1/2 cup red bell peppers
• 14 garlic cloves
• 1 tsp oil
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp deggi mirch masala
• 2 tbsp lemon juice
• 2 tbsp water