2 C coriander seeds
1/2 C chana dal
1/2 C urad dal
1 C whole dried red chilies
a few pieces cinnamon
1/2 tsp hing (aesofotida)
2 C copra or dessicated coconut
Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy.
Dry roast chana dal and urad dal and set aside to cool, until mildly brown.
Dry roast copra or dessicated coconut in the hot pan (with stove turned off).
Cool all roasted ingredients well and grind to a coarse powder.
Uses: For Vegetable Upma varieties, Curries, sambar, Bisi bele bhath etc.