This is similar dish to idli podi but with garlic and can be used as sandwich filler and eaten for breakfast and keeps your digestive system healthy. This will keep for few days when stored properly. My late aunt used to do this often.
Dry chillies 20
Urid dhal ½ cups
Gingelly seeds white ½ cup
Asafoetida powder ½ teaspoon
Garlic 10 cloves
Gingelly oil 2 tablespoons
Salt to taste
Dry roast the urid dhal and gingelly seeds separately.
In a pan heat some gingelly oil and fry dry chillies and add asafoetida and fry further for one minute.
Grind all these with the garlic cloves and salt in a grinder to a powder.