1 cup urad dal
1 cup channa dal
10 to 15 whole red chilies or according to taste
1 teaspoon of salt or to taste
3 to 4 teaspoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida powder
Preparation: To a pan on medium heat roast the urad dal, channa dal and red chilies separately in oil. After roasting combine them and keep it aside to cool.
Next heat the same pan with one teaspoon of oil add the mustard seeds and wait for it to pop. When it pops turn the heat off and to the hot pan add asafoetida, let the asafoetida fry for about 10 seconds and add it to the roasted dals.
When the dals have cooled to room temperature add some salt and grind them to a coarse powder.
This can be stored for sometime. It lasts for at least 3 months.
Serve with dosa, idli or adai.