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.