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A fragrant and spicy South Indian lentil powder, perfect for mixing with ghee or sesame oil. This versatile 'gunpowder' adds a delicious kick to idli, dosa, and hot steamed rice.
For 8 servings
Heat a heavy-bottomed pan over low-medium heat. Dry roast the toor dal, stirring frequently, until light golden and aromatic (about 5-6 minutes). Transfer to a large plate to cool. In the same pan, roast the chana dal until golden (4-5 minutes), then the urad dal until aromatic (3-4 minutes). Add both to the plate with the toor dal.
In the same pan, add the dried red chilies and black peppercorns and roast for 1-2 minutes until the chilies puff up slightly and become crisp. Add the cumin seeds and curry leaves and roast for another 30-40 seconds until fragrant. Transfer all spices to the plate with the dals.
Spread all roasted ingredients on the plate in a single layer and allow them to cool down completely to room temperature, about 20-30 minutes. This is a crucial step for a non-sticky, powdery texture.
Once completely cool, transfer the ingredients to a dry grinder jar. Add the asafoetida (hing) and salt. Grind in short pulses for 1-2 minutes until you achieve a slightly coarse powder, avoiding continuous grinding to prevent clumping.
Spread the freshly ground podi on the plate again and let it cool for another 10-15 minutes. Once fully cooled, transfer the Paruppu Podi to a clean, dry, airtight container. It will stay fresh at room temperature for up to 2 months.
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A fragrant and spicy South Indian lentil powder, perfect for mixing with ghee or sesame oil. This versatile 'gunpowder' adds a delicious kick to idli, dosa, and hot steamed rice.
This south_indian recipe takes 25 minutes to prepare and yields 8 servings. At 90.91 calories per serving with 5.5g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
For a boost of healthy fats and fiber, add 2 tablespoons of flax seeds and 1 tablespoon of white sesame seeds. Roast them along with the cumin until they pop.
Reduce the dried red chilies to 2-3 Kashmiri chilies, which provide color without much heat. You can also add 1/4 cup of roasted peanuts for a milder, nutty flavor.
Incorporate 2 tablespoons of roasted sesame seeds and 2 tablespoons of roasted peanuts or almonds into the mix before grinding for added protein and a richer flavor.