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10 Serves
83 Mins
Measure out the Urad Dal, Chana Dal, and dried red chilies. Ensure all ingredients are clean and dry.
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New ZealandVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
29 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
233 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat a heavy-bottomed pan over medium heat. Add the Urad Dal and Chana Dal, dry roasting them until they turn golden brown and aromatic.
Add the dried red chilies to the pan and roast for another few minutes until crisp, being careful not to burn them.
Add the sesame seeds and asafoetida to the pan, tossing for 1-2 minutes until the seeds pop and become fragrant.
Remove the mixture from the heat and allow it to cool completely on a plate or tray.
Transfer the cooled mixture to a blender or spice grinder. Add salt and pulse until you achieve a coarse, sandy texture.
6
g28
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g
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Libyan