Moongphali Masala
Equipment
- Frying Pan
- Skillet
- Tawa
- Small Frying Pan
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 140 g Peanuts (1 cup), shelled, with skin
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1/2 teaspoon Vegetable oil
- 20 Red Chilies Dried
- 1 Garlic Head, Peeled
Instructions
- Fry the peanuts lightly in a dry frying pan (skillet) over medium heat.
- Remove and peel off the skins by rubbing them between the palms of your hands.
- Stir-fry the cumin and coriander lightly on a hot tawa or in a dry frying pan until light brown.
- Remove from the pan.
- Heat the oil in a small frying pan over medium heat.
- Add the dried red chillies.
- Stir-fry for about 1-2 minutes or until they turn a shade darker.
- Add the garlic.
- Stir-fry briefly.
- Transfer all the ingredients in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Store in a dry and airtight container.
- This can be sprinkled over idlis.
Nutrition
Serving: 450gSodium: 1mgCalcium: 1mgVitamin C: 3mgVitamin A: 19IUSugar: 1gFiber: 1gPotassium: 9mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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