Crush the garlic bulb, together with the pores and skin, and set it apart.
Warmth a heavy forged iron pan over low flame.
Add cut up Bengal gram (chana dal) to the pan and roast on low flame till golden. Make sure to preserve a low flame to stop burning. Repeatedly sauté the lentils to make sure even roasting.
As soon as the Bengal gram turns golden, switch it to a plate or bowl and let it cool.
In the identical pan, add the cut up urad dal (dehusked black gram) and roast it till golden. You will need to roast every ingredient individually to realize the specified coloration for every lentil. Set the roasted urad dal apart on a plate to chill.
In the identical pan, add the uncooked rice. Any number of uncooked rice, corresponding to Ponni or Sona Masuri, will work nicely. Roast the rice till it turns into crisp and golden. Take away from the pan and let it cool.
Add coconut oil to the pan, adopted by roasted peanuts, roasted Bengal gram (pottukadalai), curry leaves, Byadagi pink chillies (for coloration), Guntur pink chillies (for warmth), and the crushed garlic. Regulate the quantity of chillies based on your required spice stage. If utilizing uncooked peanuts, roast them first earlier than including the opposite components.
Roast all of the components over low flame till they grow to be crispy. Be certain that the components don’t burn.
As soon as the components are barely roasted, flip off the flame. Add salt and asafoetida. Combine the whole lot totally and permit the combination to chill barely.
First, grind the roasted lentils and rice combination to a tremendous powder in a blender or meals processor. Lentils take longer to grind, so it’s preferrred to grind them first earlier than including the opposite components.
To the bottom powder, add the remaining roasted components. In case your blender jar is small, grind in batches as required. Use the heartbeat mode to grind the podi to the specified consistency.
Your Garlic Lentil Spice Powder (Poondu Kadalai Podi) is now prepared! Combine the podi with sesame oil or ghee and blend with with rice or idlis for a flavorful meal.