Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------INDIA--------------------------------
10 Dried red chilies 1 tb Turmeric
1 oz Coriander seeds 1 tb Oil
3/4 oz Cumin seeds 1 oz Chana dal
1/2 oz Black peppercorns -(yellow split peas)
1 ts Black mustard seeds 1 oz Urad dal
1/2 oz Fenugreek seeds -(white gram beans)
1/4 ts Ground asafoetida

Remove the seeds from the chilies. heat a heavy frying pan and dry
roast he whole spices over medium heat for about 5 minutes. When the
seeds stop spattering, add the asafoetida and turmeric and stir for a
minute longer. Remove the mixture to a dry bowl, add the oil to the
pan and fry the dal until they darken, stirring frequently to prevent
burning. Add to the bowl of spices, mix well, cool and grind. Use to
flavor pulses, braised and stewed vegetables, and sauces. Stored in
an airtight container, the powder will keep for 3-4 months.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 82
Submitted By DIANE LAZARUS On 02-16-95

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