Moong Dal Podi for Tiffin
Equipment
- Heavy-bottomed pan or cast iron kadai Essential for even roasting without burning the spices or dal. A nonstick skillet can be used, but it won’t give the same depth of flavor.
- Spatula or wooden spoon For stirring continuously while roasting.
- Mixer grinder or spice grinder To blend everything into a fine or coarse powder, depending on your preference.
- Airtight jar For storing your podi once it’s cooled.
Ingredients
- 1 cup moong dal split yellow gram
- ¼ cup chana dal optional, for added body
- 2 tablespoons white sesame seeds
- 10 –12 dried red chilies adjust according to your heat preference
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves about 15–20 leaves
- 1 teaspoon asafoetida hing
- 1 teaspoon salt or to taste
- 1 tablespoon oil preferably sesame oil
Instructions
Dry Roast the Moong Dal
- Heat a heavy-bottomed pan on medium flame and dry roast the moong dal until it turns golden and aromatic. This step is crucial for the nutty base of the podi.
Roast the Other Lentils (Optional)
- If you're using chana dal, roast it separately as it takes longer. Once it's golden and crisp, set it aside.
Add the Spices
- In the same pan, roast the coriander seeds, cumin seeds, and red chilies until fragrant. Be careful not to burn them. This adds the robust aroma that's a signature of most south Indian recipes.
Toast the Sesame and Curry Leaves
- Toast sesame seeds until they pop, and fry curry leaves in a little sesame oil until crisp. The curry leaves lend a wonderful earthy flavor.
Assemble and Cool
- Let everything cool completely before grinding. This ensures your podi stays dry and shelf-stable.
Grind
- Transfer all the roasted ingredients to a grinder. Add salt and asafetida. Grind to your preferred texture—some like it fine, others leave it slightly coarse for that signature crunch.
Store
- Once ground, transfer the podi to an airtight jar. It will keep well for up to a month at room temperature or longer in the fridge.