Rasam Podi
Equipment
- Tawa
- Frying Pan
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 100 g Masoor dal (½ cup), rinsed and drained
- 150 g Chana dal (¾ cup), rinsed and drained
- 50 g Urad dal (¼ cup), rinsed and drained
- 40 g Coriander seeds (½ cup)
- 250 ml Vegetable oil (1 cup)
- 225 g Red chilies Dried
- 4 tablespoons Black Peppercorns
- 1 teaspoon Asafoetida
- 2 tablespoons Cumin seeds
- 2 teaspoons Fenugreek seeds
Instructions
- Heat a tawa or heavy-based frying pan (skillet).
- Add the dals and coriander seeds.
- Dry-roast for about 1 minute, or until light brown.
- Heat the oil in a frying pan over medium heat.
- Add the dried red chillies, peppercorns and asafoetida and fry for about 1-2 minutes, or until the chillies turn a shade darker.
- Transfer all the ingredients to a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Store in an airtight container and use as required.
Nutrition
Serving: 750gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 3IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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