Ingredients:
- Toor dal (Kandi pappu) - 250 gms
- Cumin seeds (Jeera, jeelakarra) - 2 tsp
- Red chillies - 10 (or) as per your taste
- Curry leaves - 15-20
- Asafoetida (Hing) - 1/2 tbsp
- Salt - to taste
- Oil - 1 tsp
Method:
- Take a pan and dry roast the toor dal until changes its color into golden brown.
- When color changes and nice aroma appears, remove from heat and let it cool completely.
- In the same pan add 1 tsp of oil, and add asafoetida, cumin seeds, rechillies, curry leaves.
- Fry till they turn dark without getting burnt, remove from heat and keep it aside.
- When all the ingredients cooldown, blend it into a coarse powder.
- Now add salt to taste and mix well.
- Serve with hot steamed rice and dollop of ghee.
- Store in air tight container for 6 months.
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