This delicious spice powder is nutritious and versatile! Spice up your salads, sautéed veggies, add a spoonful to your soup, or just enjoy it with steamed rice and ghee.
Wash and rise curry leaves in a colander. Mop them on a dish mat, separate them from the stalks and dry them out on a cloth (preferably in sunlight), for about an hour.
Pack the dried leaves tight, into a measuring cup. Set aside cumin seeds, dry chili peppers, garlic cloves, chana dal, urad dal, and moringa leaf powder in bowls, for easy access.
Heat a pan on stove-top and dry roast urad, chana dal for a couple of minutes. Set aside.
In the same pan, dry roast cumin seeds and dry chili peppers for a couple of minutes and set aside.
Now add curry leaves and garlic to the pan and cook till the leaves are free of moisture.
Add roasted chana dal, urad dal, cumin seeds and dry chili pepper to a blender jar and blend to a coarse powder. Add curry leaves, garlic, salt and blend to a somewhat fine powder. Add moringa leaf powder and give it a quick pulse to make sure it mixes well.
Enjoy spice powder with ghee and fresh steamed idlis.
Notes
Enjoy spice powder with ghee and fresh steamed idlis, add to sautéed veggies or sprinkle on your favorite salad.*Use organic ingredients wherever possible