Kandi Podi

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over low-medium heat. Add the toor dal and dry roast, stirring continuously for 6-8 minutes until it turns light golden brown and releases a nutty aroma.
   • Transfer the roasted toor dal to a large plate to cool.
   • In the same pan, roast the chana dal for 4-5 minutes until golden, then add it to the plate.
   • Finally, roast the urad dal for 2-3 minutes until it turns a pale golden color and add it to the plate with the other lentils.
2. 2

   Roast Spices and Aromatics

   • Return the pan to the heat. Add the cumin and coriander seeds and roast for about 1 minute until they become fragrant and slightly darker. Transfer them to the plate.
   • Add 1 tsp of sesame oil to the pan. Add the dried red chilies and roast for 1-2 minutes until they puff up and turn a deeper red. Be careful not to burn them. Add them to the plate.
   • If using, add the curry leaves and roast until crisp. If using garlic, add the cloves and roast until light brown spots appear. Add both to the plate.
3. 3

   Cool Completely