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Ingredients
US|METRIC
4 SERVINGS
- 50 grams coriander seeds
- 10 red chillies (dried, mixed varieties, stalks removed)
- 1 Tbsp. black mustard seeds
- 1 Tbsp. urad dal (split black lentils)
- 1 Tbsp. chana dal (split chickpeas)
- 1 Tbsp. toor dal (split pigeon peas)
- 1/2 tsp. asafoetida
- 1 Tbsp. turmeric powder
- 10 curry leaves (dried)
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Directions
- Dry roast the coriander seeds, black mustard seeds and dried red chillies in a pan on a low heat until golden. As soon as the spices have roasted, remove from the heat, empty into a bowl and leave to cool slightly. Add the lentils to the warm pan and dry roast. We roast the spices and lentils separately as they take different time to cook.
- Add the asafoetida, turmeric and curry leaves to the roasted spices and lentils, and blitz together using a spice mixer until a powder.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium270mg8% |
| Protein4g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber7g28% |
| Sugars<1g |
| Vitamin A0% |
| Vitamin C6% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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