Parappu Podi
Equipment
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Sieve
- Srainer
- Airtight Container
Ingredients
- 100 g Moong dal (½ cup), rinsed and drained
- 100 g Chana dal (½ cup), rinsed and drained
- 4 Red chilies Dried
- Asafoetida Pinch of
- Salt
Instructions
- Heat a tawa or heavy-based frying pan (skillet).
- Dry-roast all the ingredients, except the salt, until light brown.
- Transfer to a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, season with salt and process to make a fine powder.
- Sieve (strain).
- Store in an airtight container.
Nutrition
Serving: 200gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 10IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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