Preparation for the dry masala for Rasam, a spicy soup
2 cup (400 gm) tuwar dal (split gram)
2 cup (400 gm) chana dal (bengal gram)
3 cup coriander seeds
1 cup dry whole red chilies
1 tbsp dry curry leaves
1 tbsp fenugreek seeds
1 tsp cumin seeds
1 tsp asafoetida
1. Heat kadhai or pan and dry roast all the ingredients separately, until golden brown.
2. Allow to cool.
3. Blend all the ingredients together to a fine powder.
4. Store in an air tight container for future use.