Paruppu Podi

Paruppu podi is a spicy condiment made with lentils, and spices usually served with rice. It’s an easy-to-make recipe, and the shelf life is 6 months to one year.


  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Chana Dal [Chick Peas] (split, 1/8 cup)
  • Urad Dal [Black Gram] (whole, 1/8 cup)
  • Hing [Asafoetida] (cake, small, 2-3)
  • Pepper (1 tsp)
  • Salt (to taste)
  • Red chilies (5)
  • Oil (1/4 tsp)

Cook time: 20 minutes

Cuisine: South Indian

Category: Lunch \ Dinner

Yield: 150 grams

Paruppu Podi recipe video


  • Heat a shallow skillet to low and add 1/4 teaspoon of oil.
  • Add two to three small cakes of hing [asafoetida] and sautee till it doubles in size and crisps up.
  • Keep aside, and in the same skillet add toor dal [pigeon peas], red chilies, pepper.
  • Sautee for 10 minutes or till the dal [peas] changes its color.
  • Set aside and in the same skillet add urad dal [black gram] and sautee for 7-8 minutes or till the dal turns golden.
  • Set aside and add chana dal [chick peas].
  • Sautee chana dal [chick peas] for 7-8 minutes or till dal changes its color.
  • Allow all the sauteed ingredients to cool before grind them to a fine powder.
  • Add salt and mix well.

Step by step pictures of the recipe:

Sautee asafoetida till it and crisps up doubles in size.
Dry roast pigeon peas, red chilies and black pepper.
Dry roast black gram until golden.
Dry roast chick peas until the color changes.
Add salt and grind to a fine powder.


  • Sautee constantly to avoid ingredients getting burnt.
  • Cool the ingredients well before grind.