Dear Friends,
This Roasted Channa Dal podi is delicious with rice+ghee/oil. Also we can use as curry powder in any fry recipes. This absorbs excess oil in the fries.
Ingredients:
Roasted Channa Dal – 100 Grams
Dry Red Chilies – 8 (Based on how much spice you need u can Increase or decrease)
Cumin or Jeera Seeds – 1 Table spoon
Garlic Cloves – 2 to 4 (Optional)
Grated Dry Coconut / Coconut Powder – 25 Grams
Salt – 1 tspoons nearly (according to your taste)
You can use Asafetia or Hing if you are not using garlic
Asafetida – Pinch (Nearly 1/8th t-spoon)
Procedure:
1. In a Pan dry roast channa dal, jeera and redchillies evenly for about 2 minutes in a medium flame. Allow it to cool to room temperature. (This is not needed if you have freshly opened packs of the ingredients.)
2. Peel of the outer layer of the Garlic cloves.
3. Put all the ingredients (Roasted channa dal, garlic, Red chilies, Cumin seeds, dry coconut powder and salt) into a mixie grinder or blender and grind it to a coarse powder.
Podi is ready. You can serve it with hot rice and ghee.
Store it in an Air tight container. It will good before one month, if you add garlic. If garlic is not added, it will be good for nearly three months.
This is very simple to make. You can also use this mix as instant chutney for idli, dosa, upma etc by adding little water, a spoon full of lemon juice and finally add tampering to the chutney.
For tampering you need 1 spoon of oil. After oil was heated in a pan add mustard, urad dal, channa dal, curry leaves, dry red chilli and pinch of hing.
If you dont have dry red chilies you can add 2 or 3 table spoons of red chili powder. It gives good color to the podi.
Hope you will make and enjoy eating this spicy recipe.
You suggestions and comments are most welcome. Thank you.
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