A spice mix used to make the aromatic south Indian dal or soup, Rasam.
Servings: 6 servings
- 1 cup coriander seeds
- ⅓ cup tuvar dal
- ⅓ cup black peppercorns
- 3 tbsp chana dal (Bengal gram dal)
- 2 tbsp cumin seeds
- 8-10 dry red chillies
- 2 tbsp turmeric
Toast the spices lightly on a dry skillet one by one until they turn aromatic and are two or three shades darker. Don't burn them and stir them constantly. Toast the turmeric lightly and add to a spice grinder or blender along with the other spices.
Process everything into a slightly coarse powder.
Serving: 1tbsp | Calories: 12kcal