~ Paruppu Podi (Lentil Powder) ~

[MysteRy]

Paruppu Podi (Lentil Powder)







Paruppu podi or dal (lentil) powder is a common item in south-indian households. This is yummy mixed with rice and with pickle or pulikachal (tamarind sauce) alongside.



Ingredients:
Moong dal (Green gram skinned and split): 1 cup
White sesame seeds (Til/Ellu): ¼ cup (or 4 tablespoons)
Dry red chilly: 2
Black pepper: 4
Salt to taste
Asafoetida powder (hing): a pinch
Oil: ½ teaspoon

Method:

1.Heat the oil in a skillet/sauté pan (kadhai/wok). Reduce the heat to low. Add the moong dal and roast them. Constantly monitor and stir them to ensure that they toast evenly and don’t burn – they take about 4-5 minutes to roast. Transfer to a plate to cool when they are roasted and lightly browned.

2.Next, in the remaining traces of oil, roast the red chilly and black pepper corns for about 30 seconds or so. When roasting these ingredients, ensure the kitchen is well-ventilated as they tend to make us cough. Transfer to a plate/bowl to cool.

3.Then, dry roast the sesame seeds till they begin to pop and smell roasted – about 1-2 minutes. Turn off the heat. Transfer to a plate to cool.

4.Set aside these ingredients to cool to room temperature.

5.Once cooled, grind them to a coarse powder in a coffee/spice grinder or the chutney jar of a desi mixer grinder. Powder the dal, red chilly, and black pepper together.

6.The sesame seeds (til) must be powdered separately as they would release oils and become mushy if powdered with dal.

7.Transfer after grinding to a container/bowl. Now, add the salt and asafoetida powder and mix thoroughly.

8.Store in a clean dry jar with an air-tight lid.

9.To enjoy this powder, take about 2-3 teaspoons of the powder and add to cooked rice (plain rice). Add about a teaspoon of oil or so to mix the powder with the rice. You can use sesame (Til) oil or ghee for an extra rich taste for the mixed rice. This is yummy with pickle, papad, pulikachal (tamarind sauce) etc.

10.You can freeze the powder to keep it fresh for about 3-4 months or so.