- Soak the split gram in boiled water
while you prep the remaining
ingredients. - In a deep, heavy pan, heat the oil over
medium-high heat. - Add the asafetida, fenugreek,
turmeric, drained split gram, and
mustard seeds. Cook until the seeds start
sizzling, about 30 seconds. Mustard
seeds tend to pop, so keep a lid handy.
(The water from the drained split gram
could also cause the oil to splash—be
careful.) - Add the curry leaves, dried red
chiles, peanuts, salt, and chutney
powder. Cook for 30 seconds. - Add the Tamarind Juice and bring to a
axel boer
(Axel Boer)
#1