Sunday, February 05, 2006

1. ToorDal 1 cup.
2. Red chillies 5 to 6.
3. Salt 11/2 tsp.
4. Black Pepper 10 nos.
5. Cumin 1 tsp.

Dry Roast all the above except cumin seeds and salt till golden brown(till nice aroma )
Put cumin seeds on the roasted dal and switch off the fire.
Cool it and powder it in mixer to nice powder.
While grinding add little hing (perungayam).
Store it in a air tight container. This can be fresh for a month.

Have this powder with hot rice with melting ghee or gingely oil.

1 comment:

Anonymous said...

so tasty . thank u