Updated: Jul 27
Preparation and Cooking Time: 25 min.
⅓ cup Chana Dal (Split Bengal Gram)
⅓ cup Urad Dal (Split Black Lentil)
1 tsp Fenugreek Seeds (Methi)
¾ tsp Red Chilli Powder
½ tsp Turmeric Powder
¼ tsp Asafoetida (Hing)
Salt to taste
Roast the chana dal, urad dal on a low flame for 3-5 minutes, and roast the fenugreek seeds for 2-3 minutes, then allow it to cool.
Grind all the spices together to a coarse consistency.
Enjoy with Dosa or idli!
Store in a dry airtight jar and use as required, your masala is ready!
NB: This powder should last for 12-18 months.
Dry Idil Masala Chutney | The Rasoi Recipes