Pudina Podi

How to Prepare

1. Heat a heavy-bottomed pan on medium heat and dry roast 2 cups of urad dal until it turns golden brown and aromatic. Transfer to a plate to cool.
2. In the same pan, dry roast 1.5 cups of chana dal until golden brown. Transfer to the plate with urad dal.
3. Dry roast 1 cup of dried red chilies in the pan until they become crisp. Remove and set aside to cool.
4. Add 1 tablespoon of sesame seeds to the pan and roast until they start popping. Transfer to the plate.
5. Dry roast 4 cups of fresh mint leaves (washed and pat dried) on low heat until they wilt and become crisp. Set aside to cool.
6. Once all ingredients are cooled to room temperature, transfer them to a dry blender or mixer grinder.
7. Add 2 tablespoons of salt and 1 teaspoon of asafoetida to the blender.
8. Grind everything into a coarse powder. Ensure not to over-grind to avoid releasing oils from the lentils.
9. Spread the powder on a plate to cool completely if it feels warm after grinding.
10. Store the pudina podi in an airtight container. Serve with idli, dosa, or mix with rice and ghee.