“Here are the spices needed to make 1 – 1 1/2 lbs. of vegetable curry, southern Indian style.”
READY IN:
7mins
SERVES:
3-4
UNITS:
US
IngredientsNutrition
1 teaspoonbrown mustard seeds
1 teaspoonUrad Dal
1⁄2 teaspooncumin seed
1⁄8 teaspoonhing
5 smalldried red chilies
3 tablespoonsoil
Directions
In a small frying pan put the oil, mustard seeds, urad dal (split white not whole), and cumin seeds. Tear each of the dried chilies into 2-3 pieces and add to the mixture.
Heat over high heat.
To cook evenly, keep moving the spices around as the spices cook.
After the mustard seeds start popping and the urad dal turns a very light brown, quickly sprinkle in the hing and remove from heat.
You can then stir the spices into cooked lentils or vegetables.
Variations:You may also add 1/4 teaspoons fenugreek seeds (methi) and/or 1 teaspoon chana dal, depending on which vegetables you are adding the spices to.
