Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Tablespoon | Cooking Oil | To roast dhals. |
| 1/2 | Teacup | Dhal, Chana | To be roasted |
| 1 | Tablespoon | Dhal, Urid (white) | To be roasted |
| 3/4 | Teacup | Coconut - Grated /Desiccated | To be roasted |
| 6 | Medium | Chillies Red Dry | To be roasted |
| 4-5 | Flakes/Cloves | Garlic (Lason, Losun) | To be roasted |
| 6 | Nos. | Pepper Corns | To be roasted |
| a | Little | Jaggery | To be ground |
| A | Little | Tamarind | To be ground |
| As Required | Salt | Add to taste. |
Method
In two tablespoons oil, roast the dhals. Keep aside. Roast coconut, chillies, garlic and peppercorns. Cool and grind all the ingredients with tamarind and jaggery. Add salt to taste. Add some water while grinding to get a coarse paste.
Can use with dosas, and idis.
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