Adapted from recipe by Archana Pidathala, author of Five Morsels of Love
Makes: ~ 1 Cup
- 140 g/ 1 scant cup roasted gram
- 1.5 tbsp shredded, dried coconut
- 1/4 tsp vegetable oil
- 1 tsp cumin seeds
- 1.5 tsp coriander seeds
- 10 dried red chillies, broken in half
- 3 tsp salt
- 4 tsp coconut sugar
- 10 garlic cloves
Heat a heavy-bottomed pan until very hot; reduce the heat to low and add the roasted gram. Dry roast the lentils for 1-2 minutes till the raw smell disappears. Remove and set aside to cool completely. To the hot pan, add the dried coconut and dry roast on low heat for about 30 seconds, stirring continuously. Once completely cool, grind the dried coconut along with the roasted gram to a fine powder in a mixer / food processor. Set aside.
Heat the oil in the same pan over high heat until very hot. Reduce the heat to low and add the cumin seeds, coriander seeds and dried red chillies. Sauté for about 1-2 minutes or until the chillies crackle, taking care not to burn away any of the ingredients. Transfer to a plate to cool completely. Now grind the roasted spices into a powder in a mixer / food processor. Add the salt, sugar, garlic and the coconut and roasted gram powder, and pulse a few times to coarsely crush the garlic. Serve with hot, steamed rice and a dollop of ghee. We also use it atop avocado toast, on fried eggs, on popcorns, in dal, really anywhere that you want a fiery flavor kick!