This is a staple at my place - as staple as salt or sugar. I grind this powder say once in 4 weeks..and it stays good the whole month, whatever be the weather change outside. Paruppu (lentil) Podi (powder) is very famous amongst the South Indians and is usually eaten mixed with rice, or as an accompaniment to the main course. Its not only simple to make, but it has also medicinal benefits. It is especially very good during Winter seasons since the use of pepper usually helps you to stay away from cold. And lentil for Indians is one of the sources of Protein. Little - but better than nothing - dont you think? :)
There are quite a few variations as per family taste and this is mine.This is my mom's recipe and the measurements are something which I vary everytime I make - which by the way still comes out yum :) But here's the basic measurement.
- Ingredients
- 2 cups Toor Dal( yellow pigeon peas)
- 3 tbsp whole black pepper ( can increase upto 1/4 if you can take it ;))
- 2-3 dried red chillies
- Salt to taste
Method
1.Dry roast all the ingredients till raw smell leaves and aroma of the Pigeon Peas hits your nostrils.
2.In a dry processor grind them into a fine powder
3.Place in an air tight container and you are done. Wasnt that insanely simple :)
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1) Siri
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