Poriyal Podi/ Vegetable Seasoning Powder

This recipe comes from my new recipe book. In my last trip to India, I bought myself a note book from the local grocery stores which was just to document my mother-in-law's recipes. She is an awesome cook and often her menu for lunch will be very interesting. The combination of food presented would be very different from what I am used to, but it will all go well together and taste delicious. I am always open to learning and have learnt a lot from her. This podi/ powder recipe is very versatile. She makes this powder and uses them in various dishes. This powder is the basis and additional ingredients can be added to change the taste of any preparation. I made a bottle of this podi so that I can try them in various recipes.

Gadgets:

Frying Pan

Spatula

Measuring Cup and Spoon

Blender

Ingredients:

Channa Dal - 1/4 cup

Udad Dal - 1/4 cup

Coriander Seeds - 1/4 cup

Dry Red Chillies - 2 

Asafetida - a small bit

Oil - 1 1/2 tsp

Preparation:

1. Heat the pan with oil on medium heat. Fry the asafetida in it. Remove the bit and add to the blender.

2. Roast the chillies, channa and udad dal in that oil. Allow it to mix well in the oil then add coriander seeds. Roast until you get a good flavor from the seed and the dal looks well roasted to golden brown. 

3. Cool and blend into a powder. I tend to make it a little coarse because I love the texture it creates in the dish its added to, but you can make it into a fine powder. Transfer to a bottle and store it in you pantry.