- Prep Time:5m
- Cook Time:10m
- Total Time:20m
- Serves: 4
- Yield: About 1 cup
Ingredients
- 1/4 c Urad dal (Black gram)
- 1/4 c Moong dal (Green gram)
- 1/4 c Bengal gram (Channa dal)
- 4 -6 Long dry red chillis (4 medium heat / 6 high heat)
- 1/2 tsp. Asafoetida powder
- 1 tbsp. sesame seeds (black or white)
- 2 tbsp. curry leaves (optional)
- Salt to taste
Instructions
- Over low-medium heat, roast each of the lentils separately in a few drops of oil until the lentils turn light brown and become fragrant.
- Roast sesame seeds without oil until slightly browned.
- Add long red chillies and curry leaves in what oil remains in the pan until the chillies are browned and curry leaves dark green and crisp.
- Add salt and asafoetida on the warm ingredients. Let everything cool completely.
- Grind all the ingredients in pulses until slightly coarse.
- Spread out in a plate to dry and cool. Store in an air-tight container for a month.