• ½ cup toor dal (split pigeon peas)
• ¼ cup moong dal (optional)
• ½ teaspoon turmeric
• 1 teaspoon oil (Use any oil of your choice. I used avocado oil).
• 1 sprig curry leaves
• 1 medium red onion (diced. You can also use a large shallot or 10-12 red pearl onions).
• Salt to taste
• 2 medium carrots (cut in a ½-inch dice)
• 10-12 pieces drumsticks (Moringa seed pods. If using frozen, no need to thaw first. If you have access to fresh drumsticks, use 2 drumsticks, trim the ends and cut into 2-inch pieces).
• 2 cups pumpkin (or butternut squash, cut in a ½-inch dice)
• 2 medium red potatoes or yellow potatoes (cut in ½-inch dice)
• 1 tablespoon tamarind concentrate (or 1 small-lemon-sized ball of tamarind, soaked in ½ cup warm water for 30 minutes. Squish the tamarind pods with your fingers to release the pulp, strain out the tamarind pulp and water, and reserve. You can discard the tamarind pods).
• 1 teaspoon sambar powder
• 1 teaspoon jaggery (or unrefined sugar)

For fresh-ground masala

• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 3 tablespoons coriander seeds
• 2-3 dried red chili peppers
• 1 tablespoon chana dal
• ½ teaspoon fenugreek seeds (methi)
• 2 teaspoons uncooked rice
• ½ teaspoon black peppercorns
• 1 small red onion (or 1 shallot, sliced. If using red pearl onions, use 10-12 pearl onions, whole).
• 2 sprigs fresh curry leaves
• 1 medium tomato (diced)

For tempering (tadka)

• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon hing (asafetida)
• 2 sprigs curry leaves