Make a thick solution of pasted pulses of peas or grams and dip pieces, 1 or 1 1/2 inch square, of very tender leaves of amrita mun into it, and fry them in ghee or oil. Boil some ghee with a few cassia leaves and pour in water with powdered coriander, ginger, pepper, cumin and turmeric. When it boils add the fried pieces and salt. Take down after adding powdered garam-masalla when no soup is left.
Patol 1/2 seer, ghee 1/4 powa, coriander 1 tola, pepper, cumin, garam-masalla, and turmeric 1/4 tola each, salt 1 tola, curd 1 chhatak, a few cassia leaves.
Skin the patois very thin and cut both ends longitudinally and vertically to one another to a quarter of their lengths so that salt and spices may enter into them. Brown them in ghee. Boil some ghee in another pan with a few cassia leaves and then pour in water with powdered turmeric, pepper, cumin, coriander and salt. When it boils add patol and curd and cover the pan. Add powdered garam-masalla and take down, when the soup is thick.