Add urad dal, fenugreek seeds and cook until the fenugreek seeds color changes to golden brown.
Add the urad dal, asafoetida (Hing), curry leaves, sliced onion, green chilies and cook until the onion becomes soft.
Not exact matches
When the popping starts to subside (a few seconds), immediately
add the chana
dal and
urad dal.
Add asafoetida, chana
dal,
urad dal, sesame seeds, whole dry red chilies broken into pieces, mix well and let it cook for few seconds till the
dals turns golden in color.
Add the mustard seeds,
urad dal, chillies, curry leaves.
Add mustard seeds, curry leaves,
urad dal and dried red chillies for a final tempering over the chutney for extra crunch and flavour.