Everyone knows alsi or flax seeds are good for you, but how does one eat them? Incorporate them in your baking, sprinkle them on your granola, blend them into a smoothie, or top a parfait. Looking for new ways to incorporate flax seeds into your diet. Look no further. Here is a recipe that is not just lipsmackingly good, it adds major nutrient value to you meal. Simple, delicious Flax Seeds Podi is the perfect accompaniment to idlis, dosas, and of course rice. Just mix it with some warm raw sesame seeds oil (til tail) to a paste consistency and enjoy. By the way, I also love sprinkling this chutney dry over dals, sprouts, and salads.
1/2 cup flax seeds
1/3 cup dhalia | roasted chana dal
1/4 cup toor dal (pigeon pea)
Salt to taste
5 cloves garlic
6-8 saboot lal mirch (red chilies)
1/2 tsp sesame seed oil (raw)
- Toast the flax seeds on a gentle heat in a saucepan until they plump up and become crunchy and fragrant. Remove onto a plate.
- Next toast dhalia until it turns pink. Remove onto the same plate.
- In the same pan, toast the toor dal until it browns and become fragrant. Turn out onto the plate.
- Pour the oil into the saucepan and fry the garlic in it. Remove and add the red chilies into the same oil.
- Fry until they turn plump and crisp. Turn out onto the with the flax, lentils, and garlic.
- Cool completely.
- Grind all the ingredients together into a fine powder along with the salt to taste.
- Remove and store in an airtight jar in a cool part of your kitchen.
- Enjoy with rice and ghee.
- This chutney has a good shelf life but it does need to be stored in a cool dark place. In summers I store it in the refrigerator.
- If you wish to lengthen the shelf life of this chutney, skip the garlic or replace it with some dehydrated garlic flakes.
Like this recipe. Tried it. Leave me a comment:)
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