Ingredients:

• 1½ cups curry leaves
• 2 tablespoons Urad dhal (Black gram dhal)
• 4 tablespoons Channa dhal (bengal gram dhal)
• 2 dried red chilies
• a pinch of hing
• salt to taste

Method:

• Wash curry leaves and dry in paper towel
• Dry roast the curry leaves until leaves are dry and crisp but still retain the green color
• Dry roast separately the channa dhal and urad dhal until lightly golden
• Dry roast red chilies and just before taking out of the pan, add a pinch of hing and roast together with red chilies for another minute.
• Once cool, grind everything together into a powder
• Season with salt
• Serve with Idlis, dosa or even rice

To serve:

1. add a spoon full of the powder and add a little bit of sesame oil (use the Indian version and not the Chinese version).  Mix with your fingers to a paste and you can eat with Dosa, Idli or rice
2. When making masala Dosa, once dosa is cooked, sprinkle a little bit of the curry leaves powder and then put the masala and fold into to half.

Note: when roasting make sure the flame is in low to not burn the ingredients.

Tagged: channa dhal, curry leaves, red chilies, urad dhal