Name: Roasted Curry Leaf Spice Blend
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tablespoons oily or unoily skinned split yellow pigeon peas (toovar dal) (picked over for stones); 1 teaspoon canola oil; 0.5 cup firmly packed medium-size to large fresh curry leaves; 2 tablespoons skinned split black lentils (urad dal) (cream-colored in this form, picked over for stones); 6 dried red Thai or cayenne chiles (6 to 8 count, to taste, stems removed); 0.25 teaspoon ground turmeric; 0.25 teaspoon ground asafetida

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Roasted Curry Leaf Spice Blend — Formulation & Method | CuliNect