| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | Coriander seeds |
| 1 1/2 | c | Red chillies |
| 1/2 | c | Black peppercorns |
| 3/4 | c | Red gram dal, pigeon peas |
| toor dal picked over & | ||
| rinsed | ||
| 4 | T | Bengal gram dal, picked over |
| & rinsed yellow split | ||
| peas channa dal | ||
| 1/2 | T | Cumin seeds |
| 1 | t | Ground turmeric |
| 1 | Bunch curry leaves |
INSTRUCTIONS
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 15 ounces. From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan. Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4060
Calories From Fat: 1944
Total Fat: 231.9g
Cholesterol: 0mg
Sodium: 474.6mg
Potassium: 17008.9mg
Carbohydrates: 758.3g
Fiber: 551.8g
Sugar: <1g
Protein: 166.3g