I toasted and ground the spices just as Hina Auntie would want and the whole kitchen smelled heavenly. It was easy and well worth the elbow grease (all I had was a mortar and pestle). I added the amchoor but not the kala namak. It was a delicious meal even with my puri didn't come out quite right. The one thing I would caution is that I found the 2 1/2 cups of water made the dish too watery so I had to simmer it longer to get a thicker consistency. I will definitely make this again.