Southern Indian Spices for Vegetables
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 teaspoon brown mustard seeds
- 1 teaspoon Urad Dal
- 1⁄2 teaspoon cumin seed
- 1⁄8 teaspoon hing
- 5 small dried red chilies
- 3 tablespoons oil
directions
- In a small frying pan put the oil, mustard seeds, urad dal (split white not whole), and cumin seeds. Tear each of the dried chilies into 2-3 pieces and add to the mixture.
- Heat over high heat.
- To cook evenly, keep moving the spices around as the spices cook.
- After the mustard seeds start popping and the urad dal turns a very light brown, quickly sprinkle in the hing and remove from heat.
- You can then stir the spices into cooked lentils or vegetables.
- Variations: You may also add 1/4 teaspoons fenugreek seeds (methi) and/or 1 teaspoon chana dal, depending on which vegetables you are adding the spices to.
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RECIPE SUBMITTED BY
Andtototoo
United States
I like to eat a variety of food so have lots of different kinds of recipes that I have added and reviewed. Probably the favorite foods that I have reviewed are the ones with Nutella in the ingredients.