- A flavorful, nutrient-rich podi (spice powder) that can be enjoyed with idli, dosa, rice, or even sprinkled over vegetables!Ingredients (Makes about 1 cup)
- ½ cup dried moringa leaves (or 1 cup fresh leaves, air-dried and crisp)
- ¼ cup roasted chana dal (Bengal gram)
- 2 tbsp urad dal (split black gram)
- 1-2 dried red chilies (adjust to spice preference)
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ¼ tsp hing (asafoetida)
- ½ tsp salt (adjust to taste)
- 1 tsp oil (for roasting)
- Roast Ingredients:Â
- Heat a pan with 1 tsp oil.
- Roast urad dal and chana dal until golden brown.
- Add cumin seeds, black peppercorns, red chilies, and sesame seeds. Roast until aromatic.
- Finally, add hing and stir for a few seconds.
- Add Moringa Leaves:Â
- If using fresh moringa leaves, dry-roast them separately until crisp.
- If using dried leaves, just mix them in after roasting the other ingredients.
- Grind to Powder:Â
- Let everything cool, then grind into a slightly coarse powder.
- Add salt while grinding.
- Store & Serve:Â
- Store in an airtight jar.
- Serve with idli, dosa, or mix with hot rice and ghee!
