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Gunpowder or dry chutney is a common accompaniment to tiffins and meals. Let us upgrade it with Omega 3 fatty acids, which are low in the diet of the vegetarians.
In a heavy bottom pan dry roast the channa dal till it turns golden and a good aroma comes. Remove and set aside.
Now in the same pan roast the urad dal till roasted and a good aroma comes. Follow it up with the alsi/ flax seed which pops in a few minutes. Remove and set aside along with the channa dal
Sprinkle the hing on the roasted dal. Allow it to cool.
meanwhile clean the tamarind, remove seeds and fiber and break into smaller bits
Into the spice mill add the prepared channadal, urad dal, salt ,hing and flax seeds.Powder till coarse. Check and add only the amout your jar permits. Now add the tamarind and powder till you get a chutney of coarse texture.
Mix well. Store in airtight jars. Serve with idli, Hot ghee rice or sprinkle on your sabjis and parantha.
SERVING: 25
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
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