Homemade Kalatthu Podi | Mixed Dal Powder

As a child, I have insisted Amma to make this Kalatthu Podi during summer vacations. This used to be my staple lunch ...heaps of this aromatic mixed dal powder mixed with steaming hot rice with spoonfuls of Til Oil | Sesame Oil. Finger licking experience.

This podi is so delicious that my nephew prefers to eat this along with Idli and dosas. Appa adds a tablespoon of this along with his raw moong sprouts and relishes it to the hilt!

Ingredients:

250 gms Kollu | Horsegram | Kulith 

50 gms Channa Dal

50 gms Toor Dal

50 gms Urad Dal

50 gms Yellow Moong Dal

1 tsp Kali Miri | Black Pepper

4 Dried Red Chillies | Lal Mirch

1 tsp Jeera | Cumin

2 tblsp Kadhi Patta | Curry Leaves

10 gms Compounded Hing | Asafoetida

1/4 tsp Oil

1 tsp Salt

Method:

• In a pan add the oil and roast the compunded hing in low flame. When the hing puffs up switch off the flame and keep the roasted hing aside.
• In the same pan, dry roast all the other ingredients except salt, separately, and keep aside. Take care that the dals do not get burnt. The curry leaves need to become crisp.
• Once these ingredients cool, add them together along with the roasted hing in a mixie jar and grind them to make a fine powder. Add the salt while grinding.
• Store in an air-tight container.
• Serve this with hot rice and ghee|clarified butter or til |sesame oil.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.