Gojju powder

Ingredients 

Channa dhal (kadale belle)—1 cup

Urad dhal (uddina belle)—1/4 cup

Jeera(jeerige/cumin)—2 tablespoon  

Menthya seeds ( fenugreek seeds//methi Dana )—1 teaspoon 

Coriander seeds (dhania/kothambari bija)—1 tsp

Byadagi red chillies—15 

Black pepper corns—1 teaspoon

Asafoetida ( hing )—1 teaspoon 

Curry leaves/kadipatta/karibevu—1/4 cup

White or black til ( seasame seeds)—1 tablespoon 

Method 

Dry roast channa dhal on medium heat until it turns to brown.

Dry roast urad dhal also until it turns brown.

Keep aside.

Now take jeera,menthya seeds,pepper corn,asafoetida,til together and dry roast till they are crisp and turns aromatic.

Finally roast red chillies along with coriander seeds and curry leaves adding a teaspoon of oil.

Roast till chillies puffs up and done.

Cool all the ingredients completely.

Mix everything together and grind to a coarse powder in a mixer grinder.

Cool and store in air container jars.

You can use this for bendekayi (bindi,) and hagala kayi gojju.