Ingredients:

• 1/2 cup – Coriander seeds
• 1/4 cup – Toor Dal
• 2 tbsp – Cumin seeds
• 1 tbsp – whole Black Peppercorns
• 5-7 – fresh Curry leaves
• 7-8 – Dried red chillies
• 1/2 tsp – Asafoetida / Hing

Method:

  1. Heat a skillet or pan on medium heat.
  2. Dry roast all the ingredients one by one, separately for 3-4 minutes without burning it.
  3. Transfer fried ingredients to another bowl or plate to cool completely.
  4. When cooled, transfer to a spice grinder and grind into a fine powder.
  5. Store in an air tight container in a cool dry place or in a refrigerator.
  6. Recipe courtesy: Sara’s Yummy Bites

Recipe courtesy of Saraswati