Mamta's Kitchen

Chana or Tuvar Dal Spicy Powder from South India

Paruppu Podi (Gun Powder)

Jan Darbhamulla

This is one of the many spice powders that are eaten with rice & ghee, or with idli, dosa and other South Indian foods. It is often made in bulk and kept on dinner table in a jar. The end result should be hot. If your chillies are not hot, add extra.


  • 1 cup chana dal (or tur/tuvar/arhar dal)

  • 2 tsp. cumin seeds

  • 1 1/2 tbsp. cayenne/chilli powder or 5-6 whole red chillies

  • 1 1/2 tsp. salt

  • 1 tsp. garlic powder (optional) or 1 clove of garlic

  • 1/4 tsp. asafoetida/hing powder


  1. Dry fry the chana/tuvar dal. Keep in a bowl.

  2. Dry fry the cumin seeds, add to chana dal.

  3. Dry fry the chillies/cayenne powder and hing for about 15 seconds, add to the dal.

  4. Dry fry curry leaves for 3-4 minutes, add to the bowl.

  5. Allow everything to to cool.

  6. Powder the chana dal and everything else together.

  7. Serve with hot rice and ghee/oil and thinly slivered onion on the side.

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