Gun Powder Recipe (Paruppu Podi)

 

Gun Powder, also known as Paruppu Podi, is a flavorful South Indian spiced lentil powder often mixed with rice and ghee or used as a side for idli and dosa. Here's a traditional recipe:

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Ingredients

1/2 cup toor dal (pigeon peas)

1/4 cup chana dal (Bengal gram)

2 tbsp urad dal (black gram)

8–10 dried red chilies (adjust to taste)

1/4 tsp asafoetida (hing)

1 tsp cumin seeds

2–3 garlic cloves (optional, for extra flavor)

Salt to taste

1 tsp sesame oil (optional, for roasting)

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Instructions

1. Roast the Lentils:

Heat a pan on medium heat. Add a few drops of sesame oil if using.

Roast the toor dal, chana dal, and urad dal separately until golden brown and aromatic. Transfer to a plate to cool.

2. Roast the Spices:

In the same pan, dry roast the dried red chilies until crisp.

Add cumin seeds and asafoetida, and roast for a few seconds. Remove and let cool.

If using garlic, roast it until slightly browned and set aside.

3. Grind the Powder:

Once all the roasted ingredients are completely cooled, add them to a mixer grinder.

Add salt and grind to a slightly coarse or fine powder, as per your preference.

4. Store:

Transfer the powder to an airtight container. It stays fresh for weeks when stored in a cool, dry place.

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Serving Suggestions

Mix Paruppu Podi with hot rice and ghee for a quick and satisfying meal.

Use it as a spicy side for idli, dosa, or even curd rice.

Enjoy your homemade Gun Powder!