This dry spice mix can be made and stored for a few weeks. Adds flavor to dry curries that need to be made in a hurry.
Chana dal/ Bengal gram- 3 tbsp.
Urad dal/ split black gram- 3 tbsp.
red chillies- 3
coriander seeds- 2 tbsp.
asafoetida- a bit (or powder- 1/2 tsp.)
oil- 1/2 tsp. (optional)
* Dry roast (or with oil) the ingredients in a pan till lentils turn brown. Stir constantly to avoid over-roasting.
* Cool and use a small dry spice grinder to make a coarse powder. Store in an airtight jar for a few weeks.
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That loos great, can you tell me how I should use it please?
I use it in any dry curry, a tablespoon or more, depending on the required spice level. An example is the asparagus curry, the post after this one.
Okay, thank you 🙂
you’re welcome, Elaine! 🙂
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I also add a pinch of fenugreek seeds. 🙂
great idea! Doesn’t add any bitterness? We use it only in sambar, in Tamil cuisine.
None at all. Just a few seeds. See Menthi Podi on my blog.
What a neat way to make a spice mixture. I have never done it with a gram base before, but I like the idea.
thanks, Hilda. This is a south-Indian specialty. It makes life much easier and flavorful to have this handy 🙂
I made it & loved it so much! 🙂 I used it in a home-made curry & on top of fish, brushed with a little bit of a fruity oil, before frying,…so good! x
wow, that’s great to know it goes well with fish too!
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