Yield: 1 Servings
|10 \N||Dried red chilies|
|1 tablespoon||Coriander seeds|
|2 teaspoons||Cumin seeds|
|½ tablespoon||Black peppercorns|
|1 teaspoon||Mustard seed|
|½ tablespoon||Fenugreek seeds|
|¼ teaspoon||Ground asafetida|
|1 tablespoon||Ground turmeric|
|1 tablespoon||Channa dal (yellow split peas)|
|1 tablespoon||Urad dal (white gram beans)|
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
Remove seeds from chilies. Dry roast whole spices for about 5 minutes. Add asafetida and turmeric. Continue cooking, stirringly constantly for 1 min longer. Remove mixture to a bowl set aside. Fry dals in oil until they darken. Stir frequently to prevent burning. Add them to spices mix well and grind when cool. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@... (Caroline R McBride) on Jul 17, 1997