You can use this with ghee to season rice or you can add rasam to make jeera rasam or add it in yogurt with cucumber to make raita.
Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein
Preparation Time : 5 min.
Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein
Preparation Time : 5 min.
Cooking Time: 15 Min.
Skill level : easy
Ingredients :
1 ts oil (optional)
1/2 c toordal
10-12 peppercorns
1 ts coriander seeds
3-4 red chilies (you can adjust spiciness according to your taste)
1/2 ts turmeric
salt as needed
1. First roast toordal very light brown at medium low heat, with or without oil
2. Then add urad dal, cumin seeds tamarind, peppercorns, and coriander seeds.
3. When it starts to release an aroma and turns golden-brown, add chili and turmeric
4. Continue roasting for another 1 minand turn the heat off.
5. Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
6. When it cools down, add salt and grind it into fine powder. (not very fine)
8. Store in airtight container.
1/2 ts turmeric
salt as needed
1. First roast toordal very light brown at medium low heat, with or without oil
2. Then add urad dal, cumin seeds tamarind, peppercorns, and coriander seeds.
3. When it starts to release an aroma and turns golden-brown, add chili and turmeric
4. Continue roasting for another 1 minand turn the heat off.
5. Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
6. When it cools down, add salt and grind it into fine powder. (not very fine)
8. Store in airtight container.
=> For multiplying the recipe you don't need extra oil unless it's very large batch
