1–2 green chillies, deseeded and finely chopped
1 bunch fresh dill, finely chopped
1 bunch fresh coriander, finely chopped
handful fresh coriander leaves, finely chopped
1 tsp crushed garlic
2 tsp grated fresh root ginger
2.5cm/1in piece fresh root ginger, peeled and julienned
1 lemon, cut into quarters
1 bunch fresh mint, leaves separated and finely chopped
2 red onions, cut into small wedges
2 red onions, cut into wedges
4 tomatoes, roughly chopped
25g/1oz chana dal, soaked in cold water overnight, or for at least 2 hours, and drained
1 tbsp ghee
100²µ/3½´Ç³ú mung dal, husked, soaked in cold water overnight, or for at least 2 hours, and drained
50²µ/2¾´Ç³ú urid dal, soaked in cold water overnight, or for at least 2 hours, and drained
1 tsp chaat masala
1 tsp coriander seeds, toasted
1 tsp cumin seeds
2 tbsp oatmeal
1 tsp turmeric
4 tbsp vegetable oil
vegetable oil, for frying