Category :Vegan, Jain, fatfree(oil optional), gluten free, Nut free, Protein rich
Preparation Time : 5 min.
Cooking Time: 10-12 Min.
Skill level : easy
Ingredients :
1 ts oil(optional)
1/2 c chanadal
1/2 c chanadal
1/2 c toordal
1/4 c moongdal
1/4 c moongdal
1/4 c urad dal
2 ts coriander seeds
3-4 red chilli (you can adjust spicyness according to your taste)
1/2 ts turmeric
salt as needed
1.First roast chanadal slightly with or without oil then add toordal very light brown at medium low heat.
2.Then add urad dal, moongdal, tamarind, peppercorns, and coriander seeds.
3.When it starts to release an aroma and turns goldenish brown, add chilies, turmeric and turn the heat off.
4. Keep moving the ingredients in the wok around otherwise it may burn since wok will be hot.
5. When it cools down, add salt as desired and grind it into coarse powder. (Some people like it fine but I feel the coarse gives more texture and is fragrant.)
6. Store in airtight container.
1/2 ts turmeric
salt as needed
1.First roast chanadal slightly with or without oil then add toordal very light brown at medium low heat.
2.Then add urad dal, moongdal, tamarind, peppercorns, and coriander seeds.
3.When it starts to release an aroma and turns goldenish brown, add chilies, turmeric and turn the heat off.
4. Keep moving the ingredients in the wok around otherwise it may burn since wok will be hot.
5. When it cools down, add salt as desired and grind it into coarse powder. (Some people like it fine but I feel the coarse gives more texture and is fragrant.)
6. Store in airtight container.
=> For multiplying the recipe you don't need extra oil unless it's very large batch
* High protein, fat free yet very fragarent 
