This recipe is called “Dal podi” in Hindi
A delicious spice blend that adds flavour and thickens.
Yield: Approximately 1½ cups
Ingredients:
¼ cup dried split pigeon peas (toor dal), sorted
¼ cup dried white urad beans (dhulli urad dal), sorted
½ cup dried yellow split chickpeas (channa dal), sorted
½ teaspoon ground asafoetida
1 tablespoon cumin seeds
1 tablespoon peanut oil
10 to 12 dried red chili peppers, such as chili de arbol, broken
2 teaspoons salt, or to taste
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet,
heat the oil using moderate to high heat and stir-fry the
dals, cumin seeds, and red chili peppers until seems
slightly darker, approximately two minutes.
Put in the asafoetida and stir about 30 seconds. Allow to
cool, then grind using a spice or coffee grinder until a fine
paste is achieved. Stir in the salt and put inside an airtight
vessel and place the vessel in a cool, dark place, thirty
days at room temperature or approximately one year in a
fridge.
