Prep and Cooking Time: 25 min. Ingredients: 2 tbsp Coriander Seeds
2 tbsp Chana Dal Split (Split Brown Chickpeas)
2 tbsp Urad Dal Split (Split Black Gram)
1½ cup Fresh Coconut Grated
5 Dry Red Chillies
1 tbsp Oil
½ tsp Asafoetida Method:
Add oil, coriander seeds, chana dal, and urad dal in a pan and roast on a low flame for 2-3 minutes.
Then add the red chillies and grated coconut and stir continuously until the coconut turns golden brown.
Remove from heat, but stir continuously for 2-3 minutes. Then add the asafoetida and mix well, and allow it to cool.
Grind all the spices to a smooth paste by adding ¼ to ⅓ cup of water.
Do this one day in advance to infuse and refrigerate the spices overnight.
It will make one cup of paste.
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