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.
Ingredients
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
Instructions
Dry fry the chana/tuvar dal. Keep in a bowl.
Dry fry the cumin seeds, add to chana dal.
Dry fry the chillies/cayenne powder and hing for about 15 seconds, add to the dal.
Dry fry curry leaves for 3-4 minutes, add to the bowl.
Allow everything to to cool.
Powder the chana dal and everything else together.
Serve with hot rice and ghee/oil and thinly slivered onion on the side.
