Paruppu Podi

How to Prepare

1. Heat a heavy-bottomed pan on medium heat and dry roast 2 cups of toor dal until it turns golden brown and emits a nutty aroma. Stir continuously to avoid burning. Transfer to a plate to cool.
2. In the same pan, dry roast 1 cup of chana dal until golden brown. Transfer to the same plate to cool.
3. Dry roast 1/2 cup of urad dal until it turns light golden. Transfer to the plate to cool.
4. Dry roast 1 cup of dried red chilies (adjust based on spice preference) until they become crisp. Remove and set aside to cool.
5. Dry roast 1/2 cup of coriander seeds until aromatic. Transfer to cool.
6. Dry roast 1/4 cup of cumin seeds until they release their aroma. Set aside to cool.
7. Dry roast 2 tablespoons of black peppercorns until they start to pop. Cool them down.
8. Once all ingredients are cooled to room temperature, transfer them to a dry blender or mixer grinder in batches.
9. Grind to a coarse or fine powder based on preference. If adding salt, include 2 tablespoons during the last batch of grinding.
10. Spread the ground powder on a plate to cool completely if it feels warm after grinding.
11. Store the paruppu podi in an airtight container. Serve with hot rice and a drizzle of ghee or sesame oil.