- 4 Red chilli Adjust up or down. We like it less spicy at my home.
- 1 tablespoon coriander seeds
- 1 tablespoon Chana Dal
- 0.5 tbsp Urad Dal
- 0.5 teaspoon Black pepper
- ⅛ teaspoon asafoetida or hing It can be powder or the solid form.
- 2 teaspoon Peanuts This is optional. But I like to add it for nutritional value and taste.
- 1 tablespoon Dried Coconut or koppara or dessicated coconut This is optional. But it gives an exceptional flavor.
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Heat a heavy pan on low flame without adding oil.
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Dry roast the coriander seeds until fragrant; remove and set aside.
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In the same pan, roast the chana dal and urad dal until lightly golden; remove.
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Add the dried red chillies and roast gently, turning often, until crisp but not dark.
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Add the black pepper, toss briefly, and switch off the heat.
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Let all the roasted ingredients cool completely.
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Grind everything to a slightly coarse powder using pulse mode.
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Mix in the asafoetida and store in an airtight container.
Notes:
Dry roast each ingredient separately on low heat to avoid burning and to bring out the aroma.
Allow all the roasted spices to cool completely before grinding.
Grind in short pulses rather than continuously to keep the powder fragrant and prevent it from heating up.
