Ingredients vegetarian 6 servings

• 4 tsp Vegetable Oil
• 1/4 tsp Mustard seeds 
• 1 tbsp Methi seeds
• 1/4 Kg Dhaniya (coriander seeds)
• 6 tbsp Channa dal
• 4 tbsp Urdal dal
• 10-15 sprig Curry leaves
• 1/4 kg Dry Red chillies
• 1" Cinnamon piece (2 pieces)
• 1 cup Dry Coconut (grated)
• a pinch of Asafoetida (hing)

Directions

1. Heat 1 tsp Oil in a kadai, add Mustard seeds, Methi seeds & fry for 30 secs. Add Dhaniya & fry till you get the aroma. Remove & keep aside.
2. Add 1 tsp Oil, add Channa dal, Urad dal & Curry leaves. Roast until the dals turn light brown. Remove & keep aside.
3. Add 2 tsp Oil, add Red chillies & Cinnamon. Roast for 5 mins. Remove & keep aside to cool.
4. Dry roast Coconut & hing for 2-3 mins. Remove & keep aside to cool.
5. Mix all the cooled roasted ingredients & grind to medium coarse powder. Store in air tight container.
6. NOTE: Roast all ingredients on Medium heat. Powder can be stored for 2-3 months.
   

Comments

rabz

Nice recipe Thanks.