Indian Red Pepper Recipe

Ingredients

13
112 g
112 g
1 tbsp
1 tsp
2 tbsp

dried chilies
yellow split lentils
black lentils
oil
asafoetida
salt

Method:

1. Heat oil, fry lentils, chilies and asafoetida until brown.

2. Add salt, stir and remove to cool.

3. Liquidize or grind to a coarse powder.

Tip : This will keep for 2 weeks if stored in an air tight container. It can be a side dish for Indian pancakes or tossed over salads and Indian cottage cheese. When serving red pepper, stir in a litter melted ghee.