Today for dinner, I took a recipe from my recipe book. In my last trip to India, I went to the near by Kumar stores and bought a notebook, just to make a note of 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.
Measuring Cup and Spoon
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
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.