We're going to give those a stir, and what we want to do is soften those in the oil and allow those channa dahl just to colour slightly, for the mustards seeds, the asafoetida just to, um, merge. Going to put a pinch of salt in and then some hot stuff. Now, these are little green chillies and there's some fire in these babies, let me tell you, so if you use them you only need a couple. So in with the green chilli.