Apart from the curry, kulambu, poriyal – kootu varieties that occupy our palette every day, there are some days of the week when the taste buds just need some subtle powders and thokku. One such is the Dal powder a.k.a paruppu podi. Hailing from the southern state of Andhra (O.k. Telengana? – O.K. No comments. I have seen and tasted this in many Telugu speaking friends places as well as in Telugu restaurants), this paruppu podi is an integral part of their menu. Every meal in their hotels start with a paruppu podi imbibed with a generous dollop of melted ghee. However, I am not here to give you the perfect Andhra paruppu podi recipe. I am sharing the cousin recipe of Andhra paruppu podi, the Tamilnadu paruppu podi- namma oru version.
There are days where you run out of time to make a dal. On such days, make use of this healthy paruppu podi – a perfect blend of dals combined with very mild Indian spices. A spoon of melted ghee with hot rice will definitely kick start your meal in a great way.
- Measure one cup of toor dhal, moong dhal, and half a cup of roasted Bengal gram. Heat a heavy-bottomed pan and dry roast each of them separately in a medium flame.
- Roast until they turn golden brown in color continuously. Repeat the same step for all the dals.
- Switch off the stove and add the jeera and peppercorns to it along with garlic flakes. Let them be roasted in the remaining heat. Transfer them to a plate.
- Allow them to cool down completely. In a mixer jar, add the roasted dals first and coarsely grind them. Now add the jeera, pepper, and garlic flakes and grind them until they come to a fine Rava consistency.
- Add required salt and mix. Transfer to a airtight box and serve with hot rice and ghee.
- You can also add about 1/4 cup of horse gram to this and make the paruppu podi.
- Take care to roast dals in medium or medium-low flame. Do not burn it. It will taste bitter.