Dal/Daal/Dhal…… a generic term used for a variety of glistening tiny lentils. Their myriad colours range from ivory white and yellow to pale red, olive green, brown, maroon and black. These tiny staples are powerhouses of protein. K.T. Achaya the food historian mentions that pulses of several kinds such as masha (urad) mansura (masoor), mudga (moong), and kalaya (peas or matar) are mentioned in the Yajurveda. Reference to masha occurs in Rigveda too. References to Bengal gram is available in the Vishnu Purana.
Archaeological evidence indicates that the Indian dal made its first appearance in the Indus Valley Civilization, where lentils – of all kinds – were a staple food. Starch granules of lentils such as peas, chickpeas, green gram, black gram have been recovered from the interior surface of storage jars from the Harappan site of Farmana located in the Ghaggar Valley, Haryana.
An Indian meal is always a combination of rice and dal. This basic staple combo results in complete protein. Pulses are deficient in the amino acid methionine, while cereals lack lysine, so this mix results in a powerhouse of quality protein. Foodialogues shares with you the recipe of Paruppu Podi/dal powder which when mixed with hot steaming rice and a drizzle of ghee not only enhances the protein quotient of your meal but is also a tongue tickler.
PARUPPU PODI RECIPE
Ingredients for Paruppu Podi Recipe:
- Roasted Gram/Pottukadalai 1 C
- Pepper ¼ C
- Bygadi Chilly 2
- Garlic Pods 10
- Black Gram Dal/Urad Dal 1 Tbsp
- Salt To Taste.
Preparation Method for Paruppu Podi Recipe:
- Take a heavy-bottomed pan .lightly roast the pottukadalai. Set it aside. Dry roast pepper and urad dal till a good aroma emanates. Roast the chilly. Cool all ingredients and pulverise them into a smooth powder along with the required salt. Store in a dry airtight jar.
- Sprinkle the podi over hot rice lavishly. Drizzle ghee, mix and eat hot.
Flavourful & Tasty “Paruppu Podi” is ready 🙂
