Ingredients

• 50 g - channa dal
• 50 g - urad dal, white
• 50 g - moong dal, yellow
• 25 g - curry leaves
• 15 - black peppercorns
• 10 - dry whole red chillies
• 4 tsp - coconut powder
• 4 tsp - coconut oil
• 1/4 tsp - hing
• salt to taste

How to Make Dry Chutani

• Heat oil in a heavy bottomed kadhai. Add all the ingredients, except coconut powder. Roast on low heat.
• When it exudes an aroma and the dals start to change colour, add coconut powder.
• Roast for a minute more. Switch off the flame.
• Let it cool for 15 minutes.
• Grind in a food processor to a coarse powder.
• Eat with plain yogurt and roti or rice.