Friday, December 09, 2016

Dal Powder || Paruppu Podi

"Paruppu Podi" or "Dal Powder" is a South Indian Instant Rice Mix powder.

Here's how you make it:

  • Toor Dal : Moong Dal = 3:1 ratio.
  • Spices are Pepper, Red Chillies, and Asafoetida (Change Spice Intensity to your taste)
  • Salt to taste.

Dry roast all the items one after the other in a pan. After the roasted ingredients are cooled down to room temperature, use your mixer and grind them into powder form. Some people like it coarse and some like to keep it fine. The Moderately fine consistency is my choice.

Now, you must be wondering whatever is this powder used for and how it could be used and why you need it at all!!

A popular staple in Andhra based cuisine, this powder is not alien to most South Indian Dining tables.

Here is how you use it :

  1. Spread steaming hot rice on a plate and add a little ghee or oil ( Gingelly oil is best) to it.
  2. After a while, while the rice is still warm, add one or two spoons of Paruppu Podi to the plate of rice.
  3. Mix with a spoon to ensure even spread and non-sticky consistency of the mixed rice.

Ready to eat with just about any side dish, Raitha or plain curd being my favorite.

Why Dal Powder??
Toor Dal, Moong Dal is a good protein source.
Spice is adjustable according to your taste.
Zero Fat content if you don't add the ghee or oil to the rice mix.

Best on a rainy or cold night for dinner or every day just before any main course at lunch. This rice item will ensure that you eat light and is a great companion for the kitchen queens on a busy day, especially if you have a travel to do soon after lunch, or you got back from work late or you are unwell and cannot cook much that day!!


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