1 small cup kandi pappu/red gram/tur dal
1 small cup senaga pappu/bengal gram/channa dal
1 1/4 tsps cumin seeds
7-8 dried red chillis (adjust)
15 curry leaves (optional)
1/2 tsp asafoetida
salt to taste
1 tsp oil
1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.
2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.
3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.
4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.
6 Serve hot with white steamed rice and a ghee.