Serves as a main course for 4
Ingredients
Udad dal: 2 tbspn
Chana dal: 1 tbspn
Sesame seeds, black : 1 tspn
Sesame seeds, white: 1 tspn
Dhaniya/Corriander seeds: 1 tspn
Guntur chillies: 3 nos.
Byadige chillies: 3 nos.
Hing powder/Aesofoetida: 1/2 tspn
Curry leaves: 2 spring, about 20-25 leaves
Turmeric powder: 1/2 tspn
Preparation
- Dry roast all ingredients separately, as each ingredient requires different temperature to get roasted.
- Roast dals till it'slight brown color. Curry leaves can be roasted along with dal.
- Sesame seeds should be roasted till they splatter.
- Use a little cooking oil while roasting the chillies to avoid smoking, oil can be skipped if roasted in microwave.
- Dhaniya should be roasted lightly till you get aroma.
- Add hing powder, turmeric powder, mix all and allow the mix to cool.
- Grind into a fine powder.
Notes
- Roast the dals till it changes colour.
- Use a little cooking oil while roasting the chillies to avoid smoking, oil can be skipped if roasted in microware.
- The powder should look a little more reddish, unlike the image above. I did not have Byadige chillies on hand and hence skipped using it.
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