South-Indian Parpu Podi | Mixed lentil powder

Name: South-Indian Parpu Podi | Mixed lentil powder
Total time: 600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1/3 cup toor dal/Split & dehusked yellow lentil; 1/3 cup moong dal/Split & dehusked green lentil; 1/3 cup udad dal/Split & dehusked black lentil; 3-4 sprigs curry leaves; 4-5 dry red chillies; 1 teaspoon salt; 1/2 teaspoon hing/ aesofeotida; 1 teaspoon oil; 1 cup steamed rice

PV Iyer @pviyer79

Nagpur

#dal
Parpu Podu can be found in every South-Indian bones in many flavours. These can be stored in bigger batches for months or also over a year. Parpu podi is a saver when vegetables are either costly or unavailable in plenty or just when we are not in a mood to cook much.

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Ingredients

5-10 minutes

10 servings

Parpu podi
1/3 cuptoor dal/Split & dehusked yellow lentil
1/3 cupmoong dal/Split & dehusked green lentil
1/3 cupudad dal/Split & dehusked black lentil
3-4 sprigscurry leaves
4-5dry red chillies
1 teaspoonsalt
1/2 teaspoonhing/ aesofeotida
How to prepare Podi rice
1 teaspoonoil
1 cupsteamed rice

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Steps

5-10 minutes

1

Keep all ingredients ready
2

Roast dals evenly till golden brown colour
3

Also roast red chillies and curry leaves until they become crunchy
4

Cool the dals, add hing and grind to fine powder.
5

Sift the powder. Store in a dry and airtight glass container.
6

Use 1-2 tablespoons for 1 cup rice, also add a teaspoon of oil and mix well. Enjoy with roasted papadams, curd or pickles