1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 4 mts. Add split gram dal, pepper corns and dry red chilies and continue to roast till the dals release their flavor and turn golden. Finally, add asafoetida and lightly roast for few seconds and turn off heat. Remove onto a plate and cool. 2 Place the cooled dals and spices along with salt, dry roasted sesame seeds and peanuts in a blender and grind to make a coarse powder. 3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil. Preparation: 20 minutes Cuisine: South Indian . Ingredients: 1 cup bengal gram dal/senaga pappu 1/2 cup black gram dal/minappapu 1/2 tbsp black pepper corns 12 dried red chillies 2 tbsps sesame seeds, dry roast for 3 mts fistful of peanuts, dry roast for 5-6 mts (optional) 1/2 tsp hing/asafoetida/inguva salt to taste
