SERVING SIZE – Vary
INGREDIENTS:
- Toor dal – 200 gm
- Red chili – 3 nos
- Whole black pepper – 10 nos
- Hing powder – 1 tsp
- Curry leaves – 1 sprig
- Salt – to taste
PREPARATION:
- Take a kadai, dry roast the toor dal, red chilies, curry leaves and peppers. Keep it in the medium flame. Fry them until golden color. Let it cool.
- Fry the salt and hing in the hot kadai from the above step (no need to switch on the flame, the previous heat is enough) for just 30 seconds.
- Grind the fried red chilies,black pepper,curry leaves and 1 fist full of toor dal. Grind it into nice powder.Take it out and keep it aside.
- Grind the rest of the toor dal, hing and salt. Grind it into coarse powder.
- Now mix both the nice fine powder and the coarse powder using hand.
- Store it in a dry and air tight container.Keep it in the room temperature. You can use it for long time.
- Enjoy it with hot rice. Mix the rice with ghee/gingily oil .Eat it with papad and morkuzhambu (Buttermilk Sambar) or Raita.
Note:
- You can also add Kollu (Horse gram) using the above same process. It helps for digestion power and gives nice aroma to the paruppu podi.
Tanks