Soak 200g urad dal and 50g chana dal in water for at least 2 hours.
2
Drain the soaked dals and grind them with 10g ginger, 15g chili, 10g cilantro, 3g cumin seeds, 5g curry leaves, 1g asafoetida, and 8g salt to a coarse paste.
3
Finely chop 100g spinach and mix it into the ground dal batter.
