Since I have already explained about the handy lentil powder in this post , I will not go into that again. Suffice to say that I always keep this powder in stock in either of its versions since I like the thought of having some back up plan in case I am unable to get anything ready for dinner.Although I always manage to get something ready for dinner, the very thought of having some kind of fall back plan gives me satisfaction especially on those days when I get late in getting dinner started.
This version of the lentil powder is different from the earlier version of the powder I posted on this site and differs subtly in taste since it has more ingredients and the curry leaves in this powder imparts a wonderful aroma to this powder and enhances the taste and flavor of this powder. This one is another one of my mother in laws recipes that she gave me and has become a regular in my kitchen since.
Ingredients and Method to Make Lentil powder (Parappu Podi) Version 2
1 cup Split red gram lentil (also known as split pigeon peas / tur dhal )
1/4 cup split yellow chick pea ( chana dhal )
1/4 cup split moong bean (moong dhal )
20 large curry leaves
5 dry red chillies (or about 3 if you have very spicy red chillies)
2 tsp whole black pepper (or 3 tsp of whole black pepper if you want more heat)
1 1/2 tsp salt
Dry roast each of the above ingredients separately except the salt. The lentils need to be roasted until they turn reddish and are exuding an aroma.
The curry leaves need to be roasted for a few seconds until it turns dry.The black pepper and red chillies until it changes color.
Cool all of these ingredients and powder in a blender/ spice grinder until fine.
Add salt and give it another turn in the blender/ spice grinder until the salt mixes well with the powder
Keep stored in an airtight container for months and use as required.
When serving the powder needs to be mixed with hot rice and served with a few drops of ghee (clarified butter) or sesame oil on top. About one teaspoon of this lentil powder will be required for about 3/4 cup of cooked rice or more or less depending on your taste and how much heat you would want.. Serve with any curry and appalams/ pappadums on side to make a complete meal.
This lentil powder (Parappu podi) is off to the Colors of Taste: Powders- Podi as an accompaniment event being hosted by Smitha