Serves: 5
Total Calories: 161

1 cup grated fresh or frozen flaked coconut or shredded unsweetened dried coconut
2 tablespoons dried split pigeon peas (toor dal), sorted
2 tablespoons dried white urad beans (dhulli urad dal), sorted
2 tablespoons , dried yellow split garbanzo beans, (channa dal), sorted
6 to 10 dried red chili peppers such as chile de arbol, broken
1/4 cup coarsely ground asafoetida
1 to 2 tablespoon tamarind, powder
1 tablespoon ground jaggery (gur) or dark brown sugar

1. In a medium cast-iron or nonstick wok or skillet, roast the coconut, all the dals, red chili peppers, and curry leaves, stirring and shaking the pan over medium heat until golden, about 4 minutes.

2. Add the asafoetida, stir 30 seconds, and remove from the heat. Mix in the tamarind powder and jaggery. Let cool, then grind in a spice or coffee grinder until as fine a powder as possible. Mix in the salt and store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.

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: 161
Calories from Fat: 73

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