In a pan dry roast the toor dal till it turns golden brown.

Dry roast in medium flame.

Once done take it out and keep on a plate.

Add 1 tsp pepper and 4 red chilies.

Roast this in medium flame for 2 minutes.

Add salt and asafoetida. Roast till salt slightly changes color.

We are roasting the salt because we don’t the moisture of salt to spoil the shelf life of paruppu podi.

Take out and transfer to the plate.

Wash and pat dry the curry leaves without any moisture.

If you are taking out from the fridge, pat dry them.

Add to the pan and roast this for few minutes in a low flame.

Do not change color. Switch off the flame.

Let this sit in the hot pan for few minutes.

Once all the ingredients are cool, transfer to a mixie jar and grind this into a fine powder.

Store this in a dry airtight container.

To make paruppu podi rice for lunch box, add 3 tsp oil in a pan.

Add ½ tsp mustard seeds and 3 tsp peanuts.

Roast till the peanuts get cooked.

Add in 1 cup cooked rice to this.

Mix and add 3-4 tsp paruppu podi, as per your taste.

Drizzle with few drops of ghee.

Mix well gently and evenly.

Paruppu podi sadam is ready to pack for lunch box.