| 1 1/2 Tasse | Red or brown lentils; yellow or green split peas, or split, hulled mung beans |
| 4 Tasse | water |
| 2 | Dried chiles; whole, (I used mild ones; next time I'll add 3 or 4) |
| 1/4 Teelöffel | Turmeric; (for coloring, as far as I can tell) |
| 1/2 Teelöffel | Salt; (optional, as always) |
| 1/2 Teelöffel | Cumin seeds; (I used ground cumin; it tastes somewhat different) |
| 1 Tasse | Chopped onion; (I used a red one) |
| 1 Teelöffel | Grated peeled fresh ginger root; (do not omit-- makes the dish, Imho) |
| 1 Esslöffel | Fresh lemon juice; (I used bottled) |
| 1/2 Teelöffel | Garam masala; (go light, and add more at the table, if desired) (up to 1) |
