- Urad dal :1 cup
- Chana dal : 1 cup
- Red chillies pieces (kashmiri or byadagi) :1 cup (if using other chillies take 3/4 cup)
- Grated copra (dry coconut): 1 cup (If u don’t get copra use desiccated coconut)
- Curry leaves : a few leaves
- Tamarind : 2 inches
- Jaggery : 1 large piece
- Mustard seeds for seasoning
- Keep a large dry bowl available
- In a frying pan roast urad dal with a spoon of oil till nice and brown and pour into the bowl.
- In the same frying pan roast chana dal with a spoon of oil till nice and brown, when done add tamarind and fry. Then add red chillies and fry for 1 minute. Pour everything into the bowl.
- Dry roast Curry leaves, add grated copra and roast for 1 minute
- Put jaggery and salt and Asafoetida into the hot mix in the bowl
- Allow the whole thing to cool properly. The red chillies become crisp
- Grind in batches to an almost smooth powder. Mix thoroughly.
- Season with mustard. Cool and transfer into air tight bottle.
If you like it softer, you may use fried graml (huragadale) instead of chana dal.
If you do not like it sweet you may reduce the jaggery.
REcipe Courtesy: Ratna Rao (Via Dailysamayal)
You need lot of curry leaves for this. Fry them in a little oil.
Take ½ pav channa dal and ½ pav urad dal and fry them separately in a little oil.
Take enough dry chillies ( Caution : not too much) depending on the quantity of curry leaves and fry it well in a little oil. Add a small piece of asafetida.
Take two handfuls of coriander and fry it well.
Dry coconut a handful
Salt to taste
Jaggery a little
Tamarind a small sliver
Powder the dals into a fine powder like flour.
Grind the curry leaves, coriander leaves, tamarind, salt, Asafoetida and jiggery together and pour over the dal powder.
Next powder the dried coconut.
Now mix them all together and grind till they are nicely mixed.
Cool and store.