Toast 30g chana dal, 50g urad dal, 15g coriander seeds, 5g cumin seeds, 3g peppercorns, and 10g chili pepper in a dry pan until fragrant.
Grind the toasted spices with 5g salt and 1g asafoetida into a coarse powder.
Heat 50g ghee in the same pan and add 5g curry leaves until they splutter.
Sesli anlatım, porsiyon ayarı ve daha fazlası
