Powder made with just Toor Dal or in some households a mix of other dals like moong and channa dal is another delicious treat!
My mother makes this powder with Toor Dal, Moong Dal, Urad Dal and Channa Dal – she uses a cup of Toor Dal and quarter of a cup of the other dals
and prepared in a similar manner!
It is called Paruppu (Dal) Podi (Powder) in Tamil and Annala Podi in Telugu
These powders are handy to have in the kitchen pantry as they can be used everyday or in case of emergencies as they are great accompaniments to most south indian gravies!!
Ingredients
2 Cups Toor Dal
5-6 Red Chillies
¼ inch piece Asafoetida or
½ Tsp Asafoetida Powder
3 Tsp. Peppercorn
2 Tsp. Salt
2 Tsp. Oil
Lentil Powder
Preparation
Dry roast the dal on medium heat till it turns golden brown and keep aside.
The peppercorns should be dry roasted separately for 30 seconds.
Heat the oil in the pan and add the red chillies and the asafoetida and fry for a minute.
Grind the dal, chillies, peppercorn, asafoetida and the salt into a fine powder.
Note: Lentil Powder is mixed with rice and ghee and eaten.
Tamarind gravies and Buttermilk based gravies are eaten as accompaniments with the lentil Powder.