Mirch ka Salan

The traditional hyderabadi salan can now be prepared in the microwave, in just a few minutes and with absolutely no compromise on taste.
Add your private note Preparation Time: 10 to 12 minutes
Cooking Time: 8 minutes
Serves 2
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Ingredients

8 bhavanagari chillies
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp tamarind (imli) pulp
3 tsp oil
salt to taste

For the masala paste1 tbsp chopped dry coconut
1 tbsp poppy seeds (khus-khus)
1 tbsp chirongi nuts (charoli)
1 tbsp sesame seeds (til)
1 tbsp peanuts
2 tsp coriander (dhania) seeds
3 tsp cumin seeds (jeera)
1/2 tsp oil

Method
For the masala paste

1. 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.
2. Cool and then grind to a fine paste in a mixer using some water if required.
3. Keep aside.

How to proceed

1. Slit each chilli lengthwise taking care that they remain joint at the stem. Remove all seeds and veins.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the slit chillies and tamarind pulp and microwave on HIGH for 1 minute.
7. Serve ho