- Toor Dhal (1 cup)
- Fried Gram (Pottukadalai/Chana Dhal) (1 cup)
- Garlic (2 whole bulb) (50-70 gm) Smashed and cut into small pieces
- Cumin Seeds/ Jintan Putih (1 tsp)
- Dry Red Chillies 15 no (i prefer more spicy)
- 1/4 tsp Hing / Asafoetida
- Curry Leaves (More if you like the taste)
- 1/2 tsp Salt (Add more later if you prefer more salty taste)
- Ghee oil 1/4 tsp
FYI, If you want to dry toast for snacks, Toor Dhal is hard, even if your dry toast with wok it’s still hard, while Chana Dhal it’s softer after dry toast using wok. You can eat it after dry toast, taste good!
- Dry toast toor dhal in wok till it turns golden brown, add hing, cumin seeds, curry leaves and toast for few minutes under medium fire. Remove and put on a plate.
- Now, using the same wok, dry toast chana dal and garlic.
- Heat up ghee oil and fry dried red chillies (becareful cos it’s easily burnt)
- Use mill blender and grind all together with salt.
How to eat:-
Eat with plain rice, pour 2 tbsp paruppu podi (podi means powder) onto rice together with 1 tsp of ghee, if you prefer more ghee then put more.
Which Ghee is the best?
QBB Pure Ghee of course!
Where can I purchase Toor and Chana Dhal?
Chow Kit wet market, MyMydin or any Indian spices shop