Name: Garlic Dal Powder for Rice | Poondu Paruppu Podi
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup Tur dal; 1/4 cup Moong dal; 2 tbsp Urad dal; 10-12 dried Red chilies; 2 sprigs Curry leaves; 1.5 tbsp Fried gram; 1 tsp Cumin seeds; 1 tsp Peppercorns; 1 tbsp Raw rice; 1/2 tsp Asafoetida granules; 13-15 cloves Garlic; 1.5 tsp Salt; 1/2 tsp Oil

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In our home, Paruppu Podi is a pantry staple. It always sits on our shelves next to the pickles, ready to be served whenever we need a simple, comforting meal. Especially on days when there’s no dal or sambar, we turn to this delicious powder. A spoonful of Paruppu Podi, mixed into hot rice with a dollop of ghee, is perfect when paired with tamarind-based curries or just on its own.

This Garlic Dal Powder has a mild garlic flavor, making it perfect for the whole family. My child loves it, and I often mix it with rice and ghee to make a ball and pack it in his lunchbox. This versatile recipe has a close connection to our everyday meals, and now I’m sharing my go-to recipe with you.

Health Benefits:

Dal powders like this one are not just tasty but also packed with nutrients. Lentils are a great source of protein, fiber, and essential vitamins. Garlic, the star of this recipe, brings with it anti-inflammatory properties and helps improve digestion. When combined, they make this Poondu Paruppu Podi a wholesome addition to your meals.

Why Make Paruppu Podi at Home?

Making your own Paruppu Podi at home ensures the best flavors and freshness. Store-bought versions can sometimes be too spicy or too salty. With this homemade version, you control the ingredients and can adjust them to suit your family’s taste. It’s also versatile – perfect for a quick lunch, an addition to lunch boxes, or even paired with dosa!

Coarse ground garlic dal powder mixture cooling before storage

Video Recipe

Ingredients

1 cup Tur dal
1/4 cup Moong dal
2 tbsp Urad dal
10-12 dried Red chilies
2 sprigs Curry leaves
1.5 tbsp Fried gram
1 tsp Cumin seeds
1 tsp Peppercorns
1 tbsp Raw rice
1/2 tsp Asafoetida granules
13-15 cloves Garlic
1.5 tsp Salt
1/2 tsp Oil

Instructions

Dry Roast the Dals:

Heat a thick-bottomed pan on medium heat. Add Tur dal and dry roast it until it turns golden brown and gives off a nutty aroma. Immediately transfer the dal to a plate to prevent over-roasting.
Repeat the process with Moong dal and Urad dal, roasting each until golden and fragrant, then transfer to the same plate.

Roast the Spices:

Add Red chilies to the same pan and roast on medium heat until you see slight black spots appear. This indicates that the chilies are perfectly charred. Transfer them to the plate.
Roast the Curry leaves until they become crispy, and then transfer them.
Add Fried gram, Cumin seeds, and Peppercorns together into the pan and dry roast them until aromatic. Transfer to the plate.
Dry roast Raw rice until it puffs up and turns slightly golden. Set aside with the other ingredients.

Fry Garlic and Asafoetida:

In the same pan, heat 1/2 tsp oil and add the Asafoetida granules. Fry them until they change color, from white to a light golden brown. Remove and set aside.
Wipe off any excess oil from the pan and add the Garlic cloves with the skins intact. Toast the garlic until slightly charred and golden. Transfer to the plate to cool.

Cool and Grind:

Allow all the roasted ingredients to cool completely. You can also choose to sun-dry them for a few hours if preferred, ensuring no moisture remains.
Once cool, transfer the roasted ingredients to a blender and grind them coarsely.
Add 1.5 tsp salt midway through grinding to adjust the flavor.
Grind again to a fine, but not superfine, powder. If the mixture heats up during grinding, let it cool before storing.

Store and Serve:

Transfer the Garlic Dal Powder to an airtight container. Store in a cool, dry place. It will stay fresh for up to 3 months.
To serve, mix the Garlic Dal Powder with hot rice and ghee for a comforting, flavorful meal.

Step pics

Add Tur dal to the hot pan and start dry roasting on a medium heat

dry roast until golden. take care not to burn them, so have a plate besides to immediately transfer the ingredients.

transfer the tur dal to the plate and add moong dal to the pan.

dry roast until golden in medium heat. keep stirring. transfer it to a plate immediately

add urad dal to the pan and start roasting it until golden

keep stirring until golden

transfer the roasted urad dal to plate and add chillies to the pan

dry roast until charred and black spots seen. transfer to the plate

add curry leaves and roast until crisp, transfer to the plate

add roasted gram, cumin seeds and peppercorns and fry until aromatic

when nice smell of cumin and pepper arises, transfer it to plate. need not brown them.

add rice to the pan

roast it dry until it puffs up. take care not to burn any ingredients

add oil to the pan

add asafoetida granules (granules gives out much flavour)

fry until it changes colour and becomes pale

transfer it to the plate and wipe the pan for excess oil if any

add garlic with skin and roast them until charred/brown slightly

takes time. but slowly brown it in medium heat throughout

transfer it to the plate and let it cool completely. sun dry for few hours if you can else just air dry for 30 minutes. stir inbetween to check if any sweat is collected at the bottom or place any clean tissue paper at bottom to avoid it.

transfer it to the blender and blend it first coarsely

add salt and blend it again o fine powder

let it cool again.

store it in a clean air tight container

serve it with hot cooker rice

and ghee

mix and enjoy the bliss!

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