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Title: Dal Powder
Categories: Herb Check
Yield: 1 1/2 cups
| 1 | c | Red lentils |
| 1 | tb | Yellow split peas |
| 1 | tb | Split black beans |
| 1 | tb | Ghee |
| 1 | ts | Black peppercorns |
| 1 | ts | Cumin seeds |
| 5 | Dried red chilies | |
| 1/2 | ts | Asafoetida |
| Salt |
Dry roast lentils, split peas and split beans in a saucepan for 4-5 minutes over low heat. Heat ghee and fry peppercorns, cumin seeds, chilies and asafoetida for a few minutes until lightly browned. Grind all the ingredients to a fine powder, adding salt as required. Store in an airtight container and serve with rice and ghee.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 17
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