Spices and Recipes

Ingredients:

• 1 tbsp gingelly oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 tbsp chana dal
• 4 dried red chillies
• few fenugreek seeds
• pinch of hing / asafoetida
• 4 tomatoes - quartered
• handful of coriander leaves
• salt to taste

Method:

1. In a wok, in moderately hot oil, splutter the mustard seeds.
2. Add all remaining ingredients except tomatoes and coriander and fry till the dal turns golden brown.
3. Put in the chopped tomatoes and saute for 5-7 minutes, until they soften, yet retain their shape.
4. Slide all the contents of the wok on to a plate and cool for 15 minutes.
5. Once cooled, place the contents into a mixer along with coriander leaves and salt and grind to a smooth paste.
6. Check for salt and adjust.

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