A must side dish for idli and dosa.
Channa dal ( kadalai paruppu) 1 cup.
Urad dal 1 cup.
Hing (asafetida) a small piece.
Dry red chilli 12 nos
White til/ Sesame 2 tablespoons.
Sesame/Til oil 1 tablespoon.
Salt ¾ teaspoon.
On a medium flame, dry roast the sesame/til in a kadai till it splutters. Transfer to a plate and leave to cool. Heat oil and fry the chillies till it turns dark brown. Strain the oil and transfer to a plate and leave to cool. Fry the dals and hing in the same oil stirring continously over a medium flame till light golden. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.
First grind the til, add the chillies and grind for a minute. Now add the dals and salt and grind to a powder. It can be slightly coarse. Store in an airtight container. Remains fresh for a month. Can be mixed with ghee or oil while serving