Name: Flax Seeds and Curry Leaves Powder recipe by sweta biswal at BetterButter
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 10
Ingredients: 4 tbsp flax seeds (alsi); 2 tbsp split black lentil (urad dal); 2 tbsp split bengal gram (channa dal); 4 dry red byadgi chillis ( or any chilli with less heat ); 1 tsp cumin seeds; 2/3 cup curry leaves ( washed and dried under the fan to remove surface moisture ); Salt to taste

ABOUT Flax Seeds and Curry Leaves Powder RECIPE

A simple recipe that ensures the intake of about one teaspoon of flax seed goodness per day. Plus it is fortified with the medicinal properties of curry leaves and has a taste that leaves one asking for more. Have it with idli/dosa or even piping hot white rice and some ghee.

Ingredients Serving: 10

4 tbsp flax seeds (alsi)
2 tbsp split black lentil (urad dal)
2 tbsp split bengal gram (channa dal)
4 dry red byadgi chillis ( or any chilli with less heat )
1 tsp cumin seeds
2/3 cup curry leaves ( washed and dried under the fan to remove surface moisture )
Salt to taste

Instructions

Heat a cast iron pan.
Add the red chillis and the cumin seeds. Keep flame on medium high.
Once the cumin starts to pop, add the lentils. Roast till they give off a fragrance and show a bit of browning.
Next add the flax seeds. Once they start popping, Let them pop for 1-2 mins.
Finally, add the curry leaves . Lower the flame and roast till they wilt and turn crisp.
Remove pan from flame and let it cool down completely.
Transfer to a grinder jar, add the salt and buzz it for less than a minute. The texture will be lightly grainy.
Store in airtight container (refrigeration is not required). Consume about a teaspoon and a half every day
Consume about a teaspoon and a half every day along with idli/dosa/upma or even hot white rice.

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