20 Serves
72 Mins
Measure out the coriander seeds, chana dal, urad dal, fenugreek seeds, and dried chili peppers.
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KenyanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
175 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
125 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
8 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat a heavy-bottomed pan over medium-low heat and add the lentils and seeds, dry roasting them until fragrant and golden brown.
Add the curry leaves and dried chili peppers to the pan, roasting for an additional few minutes until crisp.
Allow the mixture to cool completely before transferring to a spice grinder to process into a fine powder.
Season the final powder with a pinch of salt and store in an airtight container.
11
g33
g10
g
British
Scottish