Jain Osaman from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 5 or 6 curry leaves
• 1 teaspoon grated cane jaggery
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon ground coriander
• 3 or 4 whole cloves
• 1-inch (2½-cm) cinnamon stick
• 1 teaspoon plain yogurt
• ½ teaspoon ground turmeric
• Generous pinch of asafetida
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 tablespoon minced fresh cilantro
• 2 tablespoons ghee
• 1 cup (240 grams) sabut moong (whole green gram)
• ½-inch (1-cm) piece fresh ginger, peeled
• 2 green chiles, stemmed
• 1 teaspoon table salt