- Toor dal 2 cups
- Dry red chillies 8-10 ( stalks removed)
- Hing 1 taespoon
- Curry leaves ( optional ) a few. (Even dry leaves will do.)
- In two teaspoons of oil roast the dal, chilli and hing powder till the dal turns to golden brown. Add the curry leaves and saute further.
- Grind it along with salt till coarse to smooth to your liking.
Goes well with hot rice with a dash of ghee or a spoon of gingelly oil ( you can use olive oil too) and pappads.