Molgai Podi
Equipment
- Frying Pan
- Skillet
- Blender
Ingredients
- 4 tablespoons Vegetable oil
- 100 g Urad dal (1/2 cup), split and skinned, rinsed and drained
- 100 g Chana dal (1/2 cup), rinsed and drained
- 30 g Coconut (1/3 cup), desiccated (dried flaked)
- 8-10 Red chilies pieces of, dried
- 1/2 teaspoon Asafoetida
- Curry leaves Few
- Salt
Instructions
- Heat a little oil in a frying pan (skillet) over medium heat.
- Add the dals.
- Stir-fry for about 1-2 minutes, or until golden.
- Then remove from the pan and set aside.
- Add the coconut to the pan.
- Stir-fry for about 30 seconds, or until golden brown.
- Remove from the pan and set aside with the dals.
- Then add the chillies to the pan.
- Stir-fry for about 1-2 minutes, or until they turn a shade darker.
- Add to the coconut and dals.
- Season the mixture with salt and add the asafoetida and curry leaves.
- Then transfer to a blender and process until coarsely ground.
- Put in a jar and used as required.
Nutrition
Serving: 400gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 9IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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