Title: Coconut Powder
Categories: Herb Check
Yield: 1 1/2 cups

1/2		Coconut grated or shredded
2	tb	Red lentils
2	tb	Yellow split peas
1/2	ts	Asafoetida
8		Dried red chilies
1	ts	Oil
		Salt

Dry roast grated coconut until golden. Dry roast lentils and split peas for a few minutes. Fry asafoetida and chilies in the oil until lightly browned. Grind all the ingredients to a coarse powder, adding salt to taste. Store in an airtight container for 3-4 days. 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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