Sundal-Curry powder

This is a very simple powder with multi use. Usually we add coconut or chilli powder for any sundal or vegetable stir fires. This powder is a welcome change. It goes well with almost all vegetable stir fries and sundals. Can be prepared in a jiffy and stays good for months! I used it for potato stir fry recently and my hubby loved it.

Sharing the recipe hope you find it useful too :).

Sundal Powder

Cuisine: Indian Category: -- Difficulty level: Easy Prep Time: -- Cook time: 10 mins Servings:  1/2 cup

Ingredients Channa Dal 1 Tbsp Urad dal 1 Tbsp Corriander seeds 1 Tbsp Dry red Chilies 15 Curry leaves 1 spring Compound Asafetida A small piece

Method

1.     Assemble all the ingredients. Dry roast the dals, dhania and asafetida in medium flame for 2-3 minutes. If you are adding fresh curry leaves roast them too at this stage in order to remove moisture. Add little oil and roast red chilies for 2-3 minutes.      2.     Cool down and grind the chilies first for one minute. Add the roasted dals and curry leaves. Grind to a coarse powder as shown.      3.     Store in an air tight container and use for any sundal or sabji of your choice!! Notes       ·         Always use dry spoon.       ·         You can add some pepper and reduce chili if you like that taste.       ·         If you don't have compound asafetida you can skip it.       ·         You can make the powder smooth if you like that way.

Add 1 or 2 Tsp of this powder lastly to the sabji/sundal :)