Ingredients
- 1 cup flaxseeds (alsi)
- 2 tbsp urad dal
- 2 tbsp chana dal
- 4–6 dried red chillies
- 4 garlic cloves
- ¼ tsp hing
- Salt to taste
Method
Dry roast the flaxseeds on low heat until they begin to pop. Do not brown them — the oils are delicate.
Separately roast the urad dal, chana dal and red chillies until fragrant.
Cool everything completely. Grinding while warm makes it pasty.
Grind together with garlic, hing and salt to a coarse powder.
Store in an airtight jar in the fridge and use within three weeks.
Sprinkle a teaspoon over dal, rice or curd at one meal a day.
If you are on blood-thinning medication, mention regular flaxseed to your doctor.
Why it works
Nutrition, per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 45 kcal per tbsp | 2 g | 2 g | 3.5 g | 2 g |
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