Paruppu Podi / Spiced Lentil Powder – a simple yet authentic and sumptuous spiced lentil powder that is packed with flavours and aroma. Home made podis/ powders are quite popular and traditional in South India as they come in handy when you prefer to have home cooked meals but do not have much time to cook. Paruppu podi is one such condiment that can be prepared well ahead and stored for days/months. It is a simple blend of roasted lentils and spices and is best served along with steamed white rice and a teaspoon of sesame oil or ghee.
There are different variations of this paruppu podi. You can customize this recipe by varying both the spice level and the ratio of the lentils. It is a common practice in many households to add roasted garlic to the paruppu podi. I have not included garlic in my recipe but if you would like to add garlic, kindly refer to the instructions in the notes section.
Cooking Time: 20 minutes
Serving: 4 -5
- Toor dhal – 1/2 cup
- Channa dhal – 1/4th cup
- Red Chilli – 3 to 4
- Jeera/ Cumin seeds – 1 teaspoon
- Hing/ asafoetida – 1/2 teaspoon
- Curry leaves – 15 to 20
- Salt – to taste
Step by Step Instructions:
- Dry roasting the lentils – Heat a heavy bottomed pan. Add the toor dhal and channa dhal and dry roast in low flame carefully with continuous stirring until the lentils turn golden brown. While roasting the lentils, make sure the heat is on low setting. Transfer the roasted lentils to a plate.
- Dry roasting cumin seeds, red chillies and hing- To the same pan, roast the cumin seeds in low heat for about 30 seconds or until it leaves a good aroma. Transfer the cumin seeds to the plate containing the lentils. Now add the red chillies, roast in low heat with continuous stirring for about 20 to 30 seconds. The chillies should not change colour. If the chillies get charred or blackened, then this will alter the taste of the paruppu podi. Transfer the roasted chillies to the plate containing the other ingredients. In the same pan, roast the hing/ asafoetida for 20 seconds. Transfer to a plate.
- Dry roasting the curry leaves – To the same pan, add fresh curry leaves (10 -20) and saute` in medium heat until all the leaves wrinkle and turn crisp. There should not be any moisture in the curry leaves. Transfer the dehydrated curry leaves to the same plate containing all the ingredients.
- Grinding the roasted ingredients – Transfer all the roasted ingredients to a blender. Add salt and grind it to a smooth fine powder.
- Store this Paruppu podi in an air tight container. The shelf life of this paruppu podi / spiced lentil powder is approximately 2 months.
- Serve this authentic paruppu podi / spiced lentil powder along with steamed rice and a teaspoon of sesame oil or ghee with pappad on the side.
- Variation -If you prefer to add garlic, then smash about 3 garlic pods and dry roast them in a pan in medium heat for 30 to 40 seconds. Blend this along with the other ingredients.
- Variation – Instead of channa dhal, you can substitute with roasted gram dhal (pottukadalai / dhaliya). Roasted gram dhal as the name suggests is already roasted and hence doesn’t require much frying/roasting. Just saute` the roasted gram dhal in the pan, after roasting other ingredients with the stove turned off.
- Variation – The colour of this paruppu podi is light yellow colour. If you like the colour to be more attractive and appealing, use 1 or 2 kashmiri chillies in addition to the regular chillies mentioned in the recipe.
- The above measurements yield a mild – medium spiced paruppu podi. You can customize this recipe by increasing the number of chillies.
- Addition of few curry leaves to this paruppu podi imparts a fresh aromatic flavour and taste. If you prefer, you can skip adding the curry leaves.
Check out my other Podi Varieties / Powder Varieties:
- Three Herbs Multipurpose Spice Powder
- Ellu Podi / Sesame Seeds Spice Powder
- Curry Leaves Powder / Karivepillai Podi
- Gun Powder / Idli Milagai Podi