High Protein Paruppu Podi

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Dry roast the toor dal, moong dal, chana dal and roasted gram dal in a heavy pan on low heat until aromatic.
2. Transfer to a plate and let cool completely.
3. Heat 1 tsp oil in a pan. Add 1 tbsp cumin, ½ tbsp pepper, 70 g dried red chilli and ¼ cup curry leaves, and roast on low heat until the chillies puff up and turn crispy.
4. Let cool completely and transfer to a mixer jar.
5. Add 4 tsp salt, a small piece of tamarind, 2 tsp jaggery and a pinch of hing to the jar. Pulse and grind to a fine powder.
6. Add the roasted dal to the same jar and grind to a coarse powder, without making it too fine.
7. Store in an airtight container and serve with idli, dosa or rice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

TamarindMoong dalToor dal