Pappula Podi

How to Prepare

1. Dry roast 2 cups of chana dal (split Bengal gram) in a heavy-bottomed pan on medium heat for 5-7 minutes until golden brown and aromatic. Stir continuously to avoid burning. Set aside to cool.
2. In the same pan, dry roast 1 cup of urad dal (split black gram) for 4-5 minutes until lightly golden. Set aside to cool.
3. Dry roast 1/2 cup of moong dal (split yellow gram) for 3-4 minutes until aromatic. Set aside to cool.
4. Dry roast 1/4 cup of sesame seeds for 2-3 minutes until they start popping. Set aside to cool.
5. Dry roast 10-12 dried red chilies (adjust to taste) for 1-2 minutes until crisp. Set aside to cool.
6. Dry roast 1 tablespoon of cumin seeds for 1-2 minutes until aromatic. Set aside to cool.
7. Once all ingredients are cooled, transfer them to a blender or mixer grinder along with 2 teaspoons of salt (adjust to taste).
8. Grind everything into a coarse powder. Avoid over-grinding to prevent the mixture from becoming oily.
9. Spread the powder on a plate to cool completely if it feels warm after grinding.
10. Store the pappula podi in an airtight container. Serve as a side with rice, idli, or dosa by mixing with ghee or oil.