A flavorful spice mix that os good for digestion and can also be used as a side for breakfast / with steamed rice and also to flavor dry vegetable curries.
In a pan roast the millet till fragrant. Take care not to burn it. Remove it onto a plate. Next roast coriander seeds till the color changes a bit. Transfer this too onto the plate
Next roast urad dal till aromatic and transfer to a plate.In the same way roast the dal till the color changes to light brown. Transfer to the plate.
Heat a little oil in the pan and roast the chilies for a few seconds. Take care to stay a little away from the pan and also switch on the exhaust. This also goes into the plate .Let the mixture cool. Transfer into a mixie jar and add asafoeida powder and salt.
Grind to a powder and transfer on a plate to cool.
Store in a clean, dry jar and use as needed.