Ingredients for 2 servings:
1. 4 -5 betel leaves
2. 3/4 teaspoon black pepper
3. 1 teaspoon cumin seed
4. 2 dried red chilies
5. 2 -3 garlic cloves
6. 2 small tomatoes, pureed
7. 1 pinch turmeric powder
8. 1 teaspoon salt
9. 1 tablespoon ghee
10. 4 -5 curry leaves
Directions:
1. 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2. 2. In another pan, heat oil and fry hing.
3. 3. Add dals. Roast on a medium flame till the dals change colour.
4. 4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5. 5. Grind along with coconut and salt to a semi coarse powder.
6. 6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week).
Enjoy your meal!