Estimated Nutrition (whole recipe, rough)
Counts 4 of 9 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp coriander seeds (dhaniya)
- 1 tsp fenugreek seeds
- 1 tsp sesame seeds
- 3 tbsp oil
- 1 tsp urad dhal (black gram)
- 1 tsp channa dhal (split chick-peas)
- 4 red chiles
- 1 cup tamarind extract
- Salt
- ¼ tsp asafoetida
- Peanuts (optional)
Directions
Roast the coriander, fenugreek, and sesame seeds without oil. Grind into fine powder.
Heat oil in a pan and add urad dhal, chickpeas and red chilies and fry for a few minutes. Add tamarind extract and salt. Allow it to boil . Add the ground spice powder and asafoetida, and mix well.
Stir constantly until it becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan. Refrigerate and store.
You can mix this with cooked rice and serve.