Description

Dry-roasted chana dal and urad dal, toasted coconut, black sesame seeds, curry leaves, and red chillies, with tamarind pulp, asafoetida, and jaggery stirred in, ground to a coarse powder. Sprinkled over rice, dosa, or idli, or mixed with oil as a dip. Featured in Episode 23, closing the South Asia sub-arc. Dry-ground condiment, exact quantities from the source; contains tamarind pulp and jaggery, so treat as a semi-moist powder with a shorter shelf life than a pure dry spice mix. Contains sesame.