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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In a south-Indian household, you cannot have idli or dosa without milagai podi. It is an essential ingredient in the pantry. Make a large batch as it stores very well. Ingredients:
3 tablespoons vegetable oil |
2 cups split bengal gram (chana dal) |
1 cup skinned split black lentils (urad dal) |
1/4 cup sesame seeds |
12 dried red chile peppers, or to taste |
2 fresh curry leaves |
1/2 cup coriander seeds |
2 tablespoons cumin seeds |
salt to taste |
Directions:
1. Heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking sheet to cool.
2. Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
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