1 cup kandi pappu (Toor daal /pigeon peas / red gram)
1 cup Dhania (coriander seeds)
½ cup Chana daal
½ cup urad daal
¼ cup Miriyalu (Black pepper)
3 dried Red peppers
Method
Dry Roast all ingredients in skillet adding in the order mentioned except red pepper. In the last two mins of roasting include the redpeppers to avoid charring.
Grind the roasted seeds on a coffee grinder to a fine powder. Add a pinch of hing if desired
Use: to make Rasam/charu a clear tamarind soup with tomatoes (or drumsticks) (see the soup section for complete recipe)
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