Ingredients Raw papaya: 1 medium (about 400–500 g), peeled & grated Urad dal (whole or split): 1 cup (soaked 4–5 hours) Cumin seeds: 1 teaspoon Asafoetida (hing): 1 pinch Black pepper (crushed): ½ teaspoon Red chilli powder: ½ teaspoon Salt: 1–1¼ teaspoon (or to taste) Soak the urad dal for overnight. After soaking, rub it between your palms to remove the skin, then grind the dal coarsely on a sil-batta or in a mixer and transfer it to a bowl. Peel the raw papaya, remove the seeds, and grate it

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