100 g (3 1/2 oz) split black gram (urad dal)
50 g (1 3/4 oz) dry red chillies (sookhi lal mirch)
5 g mustard seeds (rai)
3 g asafoetida (hing)
20 g curry leaves (kadhi patta)
3 g lime concentrate, and salt to taste
50 g (1 3/4 oz) dry red chillies (sookhi lal mirch)
5 g mustard seeds (rai)
3 g asafoetida (hing)
20 g curry leaves (kadhi patta)
3 g lime concentrate, and salt to taste
method
1. In a wok (kadhai), dry roast the split black gram on low heat for 5-8 minutes. Keep aside.
2. Dry roast the dry red chillies and mustard seeds, separately.
3. Add all the ingredients together and grind to a fine powder.
4. Store in an airtight jar. Serve with ghee.
2. Dry roast the dry red chillies and mustard seeds, separately.
3. Add all the ingredients together and grind to a fine powder.
4. Store in an airtight jar. Serve with ghee.
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