Paruppu podi (lentil powder for rice)

Method

1. 1

   Step 1

   Pick over the toor dal (opens in a new tab). Heat a heavy, dry frying pan over medium-low heat and roast the toor dal, stirring constantly, for 7–8 minutes until it is light golden, smells nutty and a grain snaps cleanly between your teeth. Tip onto a plate.

   • 8 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
2. 2

   Step 2

   In the same pan, roast the dried chillies for 1–2 minutes until crisp and a shade darker, then the peppercorns (opens in a new tab) and cumin for about 1 minute until fragrant and the cumin darkens slightly. Add the curry leaves (opens in a new tab) and stir until they are crisp, then the asafoetida (opens in a new tab) for a few seconds.

   • 4 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Roasting chillies gives off sharp fumes; ventilate the kitchen.

3. 3

   Step 3

   Warm the roasted gram (opens in a new tab) in the pan for 1 minute just to crisp it (it is already roasted). Spread everything on a plate and cool completely, about 20 minutes.

   • 1 min
   • low heat
   • Frying pan / skillet (opens in a new tab)
4. 4

   Step 4

   Grind the chillies, pepper, cumin, curry leaves (opens in a new tab) and salt first to a powder. Add the dals and grind in 5–10 second bursts, resting between bursts so the grinder stays cool, to a fine, sandy powder. Sift and regrind any coarse bits if you like it very fine.

   • 4 min
   • Coffee / spice grinder (opens in a new tab)

   Paruppu podi is ground finer than idli podi so it coats rice evenly.

   

5. 5

   Step 5

   Store in an airtight jar. To serve, mix 1 heaped tbsp of podi and 1 tsp ghee (opens in a new tab) or gingelly oil into a cup of hot rice.

   • 1 min
   • Airtight container (opens in a new tab)