This spicy masala powder is prepared with commonly available ingredients in our kitchen.This powder is being prepared in my In law’s house since few decades.I remind you that this powder , my secret ingredient is used in my recipe Patchi mirapa Kayala pappu ( toor dal with green chillies ) which was uploaded few days ago.The taste of this dal is unique and those who like pungent and spicy dishes will definitely relish it.
Ingredients:
Dhania seeds – 125 Gms,
Toor dal – 100 Gms,
Red chilli – 100Gms,
Jeera – 30 Gms,
Black pepper – 25 Gms,
Methi seeds – 25 Gms,
Channa dal – 50 Gms,
Urad dal – 25 Gms,
Mustard seeds – 15 Gms,
Raw rice – 30 Gms,
Dry curry leaves – Handful,
Hing – 10 Gms,
Oil – 1 Tsp to fry red chilli,
Method:
1).Dry fry Channa dal and urad dals till they release nice aroma.Remove on to a plate.
2).Lightly dry fry dhania seeds, jeera, and methi seeds .Remove and add to the fried dals.
3).Lightly dry fry rice, pepper and mustard seeds.Remove and add them to dals.
4).Fry chilli lightly along with a spoon of oil .Add curry leaves and hing ,stir a little and remove.Allow the ingredients to cool.
5).Put the ingredients in a mixie and grind them into a fine grainy powder.
6).Keep the powder in an airtight bottle and preserve it in fridge. Keep small quantities in a bottle and use as per requirement.
Tip:
a).This masala can be used in all types of dal preparations with greens like amaranth, palak, tender tamarind leaves etc.
b).This can be added to curries also.
3).The excess dal water which remains over the top on cooked dal is used to prepare a tasty rasam .