Preparation and Cooking Time: 25 min. Ingredients: 1 tbsp Coriander Seeds
1 tbsp Chana Dal Split (Split Brown Chickpeas)
1 tbsp Urad Dal Split (Split Black Gram)
1 cup Fresh Coconut Grated
5 Dry Red Chillies
1 tbsp Oil
½ tsp Asafoetida Method:
In a small pan add oil, coriander seeds, chana dal, urad dal and roast on a low flame for 2 minutes.
Then add the red chillies and grated coconut, stirring continuously until the coconut turns golden brown.
Remove from heat but stir continuously for 2-3 minutes then add the asafoetida and mix well, then allow it to cool.
Grind all the spices to a smooth and thick paste by adding ¼ to ⅓ cup of water.
Do this one day advance so that the spices are infused and refrigerate overnight.
This will make one cup paste.