Toor dal – ¼ cup
Urad dal – 2 tbsp
Red chillies - 5
Plantain – 2 small or 1 big
Steam cook the plantains for 10 minutes until they are 3/4th done. Peel the skin, grate them into fairly bigger pieces. Grating them finer makes ‘em mushy. Set aside.
Dry roast the first four ingredients and grind them to a coarse powder. The spice mixture can be made ahead and refrigerated up to 3 months. Mix the spice mix with the grated plantains. Enjoy with rice and a tsp of sesame oil.