Vanghi Bhat Powder can be used for any dry vegetable preparation like Ladiesfinger (okra), Potato etc. It also adds a thicker consistency to the dish if used in gravy dishes.
Channa Dal (Bengal Gram)-1½ tbsp
Bengal Gram Lentil (Urad Dal) – 1½ tbsp.
Coriander Seeds (Dhania)-2tbsp
Cloves (Lavang) – 6 Nos
Cardamom (Elaichi) – 3 Nos
Cinnamon (Dalchini) – 4 inch piece
Peppercorns (Kalimiri) – ½ tsp
Cumin Seed (Jeera) – 1 tsp
Fenugreek (Methi) – ¼ tsp
Dry Red Chilli – 12 to 14 or Chilli Powder – 2 tbsp
Fresh Coconut- ¾ cup
Turmeric Powder (Haldi) – ¾ tsp
Oil – ¼ tsp
Dry Roast Channa Dal for 30 secs in low flame.
Add Black Gram Lentil and roast for another minute. Transfer to a bowl.
Roast Fenugreek and coriander seeds separately for a minute each. Transfer to a bowl.
Roast Pepper corns and Jeera.
Roast Cinnamon, Lavang and Elaichi separately.
Dry roast coconut till the moisture evaporates in low heat. Do not allow it to become brown. Transfer to a bowl.
Add ¼ tsp oil in the pan and roast Red Chilli.Roast in low flame only allowing the ingredients not to burn.
Allow all the above roasted ingredients to become cool.
Grind all together to a coarse powder in a grinder.
Now, add Turmeric Powder, Salt, Asafetida and Chilli Powder (if you have not used Red Chilli) and give just a blend.
Transfer to a bowl and allow it to cool. Transfer to an air tight jar or container.
This powder can be used for 20 to 25 days. Always close the air tight container immediately after removing required quantity every time.
If stored in a refrigerator, it will stay good for even 2 months.
Bedgi Chilli gives more color and is less spicy.
Adjust quantity of Chilli or Chilli Powder to make it more or less spicy.