Here is a simple recipe which is a very handy non spicy side dish for idli, dosa etc.
There has been a repeated request from some of the young readers for this recipe.
Powders sometimes known as "gun powder" are available in market. They happen to be very spicy and people who are not used to spicy food or children cannot enjoy.
Main ingredients in this recipe are chana and urad dals coriander seeds. Red chiles are optional.
If you do not want to roast and powder chiles, you may just add some chile powder to the dal and coriander mixture. If roasting red chiles, it is advisable to add a few drops of oil to the pan, to avoid strong fumes. If not using red chiles, you need not add any oil.
Powder, if kept dry, can be saved for nearly one year. The powder can be used for stuffing baigan (eggplant), kundru (ivy gourd/tindora) etc. It can be used as a taste maker in any vegetable pan fries like potato etc.
Ingredients:
- 1 cup chana dal
- 1 cup urad dal
- 1 and 1/2 cup dhania (coriander seeds)
- 1 cup or more peanuts
- A few red chiles or chile flakes (according to your choice)
- 1/2 teaspoon oil
- Salt to taste
Directions:
- Heat oil in a thick pan.
- Add red chiles and roast for 2 or 3 minutes.
- Transfer the chiles to a plate.
- Heat the same pan and roast chana dal without adding any more oil.
- Keep stirring till the dal changes colour and gives out a nice aroma.
- Transfer to the same plate.
- Similarly dry roast urad dal and dhania seeds separately and transfer to the plate.
- Roast peanuts and let them cool.
- Peel and add to the mixture.
- When the mixture is at room temperature, grind in a blender or in a mill.
- The powder need not be too fine.
- Add salt and mix thoroughly.
- Transfer to an airtight jar.
- Can be kept for nearly an year, if handled safely.
