Serves: 5
Total Calories: 193
1. In a medium cast-iron or nonstick skillet, roast the rice, dal, fenugreek, seeds, and red chili peppers over medium-low heat, stirring until golden, about 10 minutes. Mix in the coriander seeds and stir until heated through.
2. Cool and grin in a spice or coffee grinder to make a powder. 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.
This South Indian Curry Powder with Rice and Dal recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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