Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Coriander seed
1/3 c Toor dal -- split
1/4 c Chana dal
2 ts Canola oil
1/3 c Dried red chilies
1 ts Ground asafetida, hing --
Optional

Dry roast the coriander, toor dal and chana dal separately in a
skillet over moderate heat until aromatic. Grind to a powder in a
spice grinder. Add 1 tbsp oil to the skillet. Add the red chilies
and cook, stirring, until lightly browned. Add the chilies to the
spice grinder. Grind to a powder. Add the asafetida. Mix well.
Store in an airtight container for about 1 to 2 months. Makes about
1 1/4 cups.

Recipe By : Indian Light Cooking

From: Meg Antczak Date: 07-30-95 (20:23) (159)
Fido: Cooking

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