| Gun Powder Masala: South Indian Lentil Spice Mix
25 mins
Cooking Time
Easy
Difficulty
10
Ingredients
Vegan
Diet
Paruppu Podi: Roasted lentil spice mix with red chillies, curry leaves & cumin is a flavourful staple in South Indian cuisine. It is usually made with toor dal or chana dal, dry roasted till golden and ground to a coarse powder. The podi is best enjoyed with hot rice and a dollop of ghee, it’s both nutritious and comforting.
Heat a large pan over medium. Add the toor dal, urad dal and chana dal. Roast, stirring frequently, until the lentils turn golden brown and smell nutty. Transfer to a plate and let cool.
Description - Step 2
Roast the Spices
In the same pan, add the red chillis, cumin seeds, peppercorns and asafoetida. Roast on low heat until the chillis darken slightly and the spices are fragrant. Add the curry leaves and roast for 30 seconds more until crisp. Set aside to cool.
Description - Step 3
Grind the Podi
Once the roasted lentils and spices have cooled completely, transfer them to a spice grinder or mixie jar. Add salt and jaggery powder, if using. Grind to a coarse powder.
Description - Step 4
Store the Podi
Make sure the Paruppu Podi is completely cool before storing it to prevent moisture and spoilage. Then transfer it to a clean, dry, airtight glass jar. It keeps well at room temperature for up to a month, and even longer if stored in the refrigerator.
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South Indian
Easy
Appetizer
