Mirch ka Salan
by Tarla Dalal

The traditional hyderabadi salan can now be prepared in the microwave, in just a few minutes and with absolutely no compromise on taste.

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Mirch ka Salan recipe - How to make Mirch ka Salan

Method

For the masala paste

Combine all the ingredients in a microwave-proof bowl, cover with a lid and microwave on HIGH for 2 minutes stirring once in between after 1 minute.
Cool and then grind to a fine paste in a mixer using some water if required.
Keep aside.

How to proceed

Slit each chilli lengthwise taking care that they remain joint at the stem. Remove all seeds and veins.
Combine the chillies with 1 teaspoon oil and mix well so that the oil coats all the chillies. Place them on a microwave-proof plate.
Place a glass of water in the centre of the microwave along with the chillies to prevent them from getting wrinkled. Microwave on HIGH for 2 minutes. Keep aside.
Combine the remaining oil, mustard seeds, nigella seeds, fenugreek seeds and asafoetida in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
Add the tumeric powder, chilli powder, ginger-garlic paste, salt, the prepared masala paste, ¼ cup water and salt and microwave on HIGH for 2 minutes.
Add the slit chillies and tamarind pulp and microwave on HIGH for 1 minute.
Serve hot.

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