1 part barley
1 part brown rice
1 part mung beans
1 part masoor daal
3 dried mulato chiles
3 dried ancho chiles
3 dried pasilla chiles
2 dried chile de arbol
1 TB fenugreek seed
1/3 part urad daal
Soak overnight. Using the soaking liquid, grind to an absolute paste along with 1 part grated ginger, a generous sprinkle of salt, and 1 part curry leaves loosely measured. Fry off in your favorite pancake skillet and eat with great gusto.
