Authentic Toor Dal & Moong Dal Podi Recipe – South Indian Spice Powder

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal & Moong Dal Podi Recipe – South Indian Spice Powder

Introduction

Oh, podi! This humble spice powder is a staple in South Indian kitchens, and honestly, it’s a bit of a lifesaver on busy days. I remember my grandmother always having a jar of podi ready – it’s the ultimate comfort food, and so versatile. It’s more than just a condiment; it’s a flavour bomb that instantly elevates simple meals. Today, I’m sharing my family’s recipe for Toor Dal & Moong Dal Podi, a fragrant and flavourful blend that you’ll find yourself reaching for again and again.

Why You’ll Love This Recipe

This podi is seriously addictive! It’s quick to make, requires minimal ingredients, and lasts for ages. Plus, it’s incredibly versatile. Think a sprinkle over idli, dosa, or even rice with a dollop of ghee. It’s a fantastic way to add a burst of South Indian flavour to your everyday meals.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup Toor Dal (approx. 100g)
• ¼ cup Moong Dal (approx. 50g)
• ¼ cup Roasted Gram Dal (Pottukadalai – approx. 50g)
• 7 Kashmiri Red Chillies
• 5 Regular Red Chillies
• 1 tsp Cumin Seeds (approx. 5g)
• ½ tsp Whole Peppercorns (approx. 2.5g)
• ¼ cup Heaped Garlic Cloves (approx. 60g)
• 1 tsp Jaggery Powder (approx. 5g)
• ¼ tsp Asafoetida (Hing) (approx. 1g)
• A fistful of Curry Leaves
• Rock Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Toor Dal & Moong Dal Varieties: You can use any variety of toor and moong dal, but make sure they are fresh. Older dals can sometimes lack flavour.
• Kashmiri Red Chillies: Colour and Flavour: These are key for that beautiful red colour and mild heat. If you can’t find them, you can substitute with other red chillies, but the colour won’t be as vibrant.
• The Role of Asafoetida (Hing): Don’t skip the hing! It adds a unique umami flavour and aids digestion. A little goes a long way, though.
• Rock Salt: I prefer rock salt for its slightly mineral-rich flavour, but regular salt works just fine.

Regional Variations in Podi Recipes

Podi recipes vary from family to family and region to region. Some add sesame seeds, coriander seeds, or even dried coconut. Feel free to experiment and make it your own! My friend’s mom adds a pinch of turmeric for extra colour and health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the toor dal in a kadai (or heavy-bottomed pan) on low-medium heat. Keep stirring constantly to prevent burning. You’ll know it’s ready when it turns golden brown and fragrant. Transfer it to a plate to cool.
2. Repeat the roasting process separately for the moong dal and roasted gram dal. Each dal has a slightly different roasting time, so it’s best to do them individually.
3. Now, roast the cumin seeds and peppercorns individually until they become aromatic. This only takes a minute or two, so watch them closely!
4. Heat about 2-3 tablespoons of oil in the same kadai. Fry the Kashmiri red chillies until they puff up slightly. Be careful not to burn them! Set them aside.
5. In the same residual heat, sauté the garlic cloves until they turn golden brown and fragrant.
6. Finally, crisp up the curry leaves in the remaining heat. They should become nice and crunchy.
7. Once everything has cooled completely (this is important!), grind all the ingredients together with the jaggery and rock salt to a coarse powder. I prefer a slightly coarse texture, but you can grind it finer if you prefer.

Expert Tips

A few things I’ve learned along the way:

• Roasting Techniques for Maximum Flavour: Low and slow is the key! Roasting the dals properly is crucial for developing their flavour.
• Achieving the Right Podi Consistency: Don’t over-grind! You want a slightly coarse texture, not a fine powder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Podi: This recipe is naturally vegan!
• Gluten-Free Podi: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Hot): Reduce the number of red chillies for a milder podi, or add more for extra heat.
• Festival Adaptations (Makar Sankranti, Pongal): This podi is often made during Makar Sankranti and Pongal festivals in South India. It’s a wonderful addition to festive meals.

Serving Suggestions

Okay, the fun part! Here are some of my favourite ways to enjoy podi:

• With hot idli and dosa, drizzled with ghee.
• Sprinkled over rice with a spoonful of ghee.
• Mixed with yogurt for a quick and flavourful dip.
• As a seasoning for upma or poha.

Storage Instructions

Store the podi in an airtight container at room temperature for up to 3 months. Make sure it’s completely cool before storing to prevent condensation.

FAQs

Let’s answer some common questions:

• What is Podi and how is it traditionally used? Podi is a dry spice powder used as a condiment in South Indian cuisine. Traditionally, it’s served with breakfast items like idli, dosa, and vada, but it can be used to flavour a variety of dishes.
• Can I use different types of dal in this podi recipe? You can experiment with other dals like chana dal, but toor and moong dal are the most traditional.
• How can I adjust the heat level of the podi? Simply adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.
• What is the best way to store podi to maintain its freshness? Store it in an airtight container in a cool, dry place away from direct sunlight.
• Can I grind the podi in a regular blender instead of a stone grinder? Yes, you can! A high-powered blender will work, but be careful not to over-grind it. Pulse the ingredients to achieve the desired consistency.