Chop 50 g onion, 15 g coriander, and 5 g curry leaves.
3
Combine 200 g rijstebloem, soaked chana dal, chopped onion, coriander, curry leaves, 10 g chili, 3 g chilipoeder, 5 g komijnzaad, 2 g kurkumapoeder, 5 g zout, 15 g Gember-knoflookpasta, and 20 g pinda's.
