Ingredients:

• 1 cup – urad daal
• 1 cup – Channa daal
• 8 to 10 Red Chillies
• 1 tbsp – white sesame seeds, dry roasted
• 1/2 tsp – Hing powder
• 2 to 3 pieces Tamarind
• a small piece Jaggery (optional)
• salt to taste
• 1 tsp – oil

Method:

1. Roast the daals together in two teaspoons of oil, till golden brown.
2. Add red chillies and roast for two minutes.
3. Add the tamarind, hing powder, sesame seeds, jaggery and salt.
4. Grind the mixture coarsely.
5. Store in an airtight container.
6. Mix with sesame oil and eat with idlis and dosas.
7. Can be stored for two to three months.

Recipe courtesy of Anita Raheja