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CATEGORY CUISINE TAG YIELD
Grains Indian Indian, Mixes and s 1 Servings

INGREDIENTS

10 Dried red chilies
25 g 1 oz coriander seeds
20 g 3/4 oz cumin seeds
15 g 1/2 oz black peppercorns
1 t Mustard seeds
15 g 1/2 oz fenugreek seeds
1/4 t Ground asafetida
1 T Ground turmeric
15 1 tbsp oil
25 g 1 oz yellow split peas
channa dal
25 g 1 oz white gram beans
urad dal

INSTRUCTIONS

This hottish powder is widely used in southern Indian Brahmin cooking,
which is vegetarian, to flavor pulses, braised and stewed vegetables,
and sauces. The dal in the blend give it a nutty taste, and also  serve
as a thickening agent.  Remove the seeds from the chilies. Heat a heavy
frying pan and dry  roast the whole spices over a medium heat for about
5 minutes. When  the seeds stop spattering, add the asafetida and
turmeric and stir  for a minute longer. Remove the mixture to a dry
bowl, add the oil to  the pan and fry the split peas and gram beans
until they darken,  stirring frequently to prevent burning. Add them to
the bowl of  spices, mix well and grind when cool. Stored in an
airtight  container, the powder will keep for 3-4 months.  Source: Jill
Norman "The Complete Book of Spices" Viking Studio  Books, 1991 ISBN
0-670-83437-8 The book is lavishly illustrated with  full color
photographs of the herbs and spices- whole, mixed, ground.  Recipe by:
Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1  #615 by
"Mary Spyridakis" <MSpork@msn.com> on May 16, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 838
Calories From Fat: 122
Total Fat: 14.5g
Cholesterol: 0mg
Sodium: 13037.4mg
Potassium: 5086.6mg
Carbohydrates: 178.1g
Fiber: 25.5g
Sugar: <1g
Protein: 40.9g


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