Serves: 5
Total Calories: 139

1/2 cup , dried split garbanzo beans, (channa dal), sorted
1/4 cup dried white urad beans (dhulli urad dal), sorted
2 teaspoons peanut oil
7 to 10 dried red chili peppers such as chile de arbol, broken
1 , inch, balls of seedless tamarind, pulp, broken into small bits or 1 tablespoon tamarind powder
1/4 cup ground coriander seeds
1/4 cup grated or shredded dried coconut (kopra)
1/4 cup ground jaggery (gur) or dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground turmeric
1/4 teaspoon ground asafoetida

1. In a medium cast-iron or nonstick wok or skillet, roast together the dals, stirring and shaking the pan over medium heat until golden, about 2 to 3 minutes. Transfer to a bowl.

2. In the same pan, add the oil and stir-fry the red chili peppers and tamarind until a few shades darker, about 2 minutes. Transfer to the bowl with the roasted dal.

3. Still using the same pan, add the coriander and coconut and roast until a few shades darker, 2 to 4 minutes. Mix in the jaggery, salt, turmeric, and asafoetida, and roast until the jaggery melts, 1 to 2 minutes. Mix in the roasted dals, chili peppers and tamarind.

4. Let cool, then ground in a spice or coffee grinder until coarsely ground. Store in an airtight container in a cool, dark place, about 3 months in the refrigerator or 1 year in the freezer.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 139
Calories from Fat: 38

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