Malgapodi Powder

Name: Malgapodi Powder
Cuisine: Indian
Ingredients: 1 cup urad dal (split black lentils); 1 cup chana dal (split Bengal gram); 1 cup Toor dal (Pigeon pea); 9-10 whole dry red chillies, destemmed; 1 tbsp oil; 10-12 curry leaves (Kadi Patta); 1/2 tsp asafoetida (hing); 1 Tbsp Tamarind; as per taste Salt

Bitu IND (Manju Jain) @bitubake143

Chennai

#Malgapodi
#MilagaiPodi
#SouthIndianGunPowder

Bitu IND (Manju Jain) @bitubake143

Chennai

#Malgapodi
#MilagaiPodi
#SouthIndianGunPowder

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Ingredients

1 cupurad dal (split black lentils)
1 cupchana dal (split Bengal gram)
1 cupToor dal (Pigeon pea)
9-10whole dry red chillies, destemmed
1 tbspoil
10-12curry leaves (Kadi Patta)
1/2 tspasafoetida (hing)
1 TbspTamarind
as per tasteSalt

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Steps

1

Heat a broad non-stick pan till hot, add the urad dal, and dry roast on a medium flame for 4 to 5 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly, and keep aside to cool. Add the red chilies and tamarind to the same pan and dry roast it for 30 seconds.
2

Add the chana dal in the same pan and dry roast on a medium flame for 4 to 5minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly, and keep aside to cool.
3

Add the toor dal in the same pan and dry roast on a medium flame for 4 to 5 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly, and keep aside to cool.
4

Add the curry leaves to oil and crackle on a medium flame for 1 minute. Add the asafoetida and turn off the flame.
5

Add salt in roasted dals and mix add dals in oil and give a mix, blend in a small mixer for fine powder.
6

Strain the powder for even and fine powder.
7

Store in an air-tight container and use as required.