Serves 8 · Prep 5 min · Cook 10 min · 30 calories per serving
A spicy and aromatic South Indian lentil and garlic powder, perfect as a condiment for rice, idli, and dosa.
Why it's healthy
Garlic Podi is a flavourful condiment with notable health benefits. The primary ingredient, garlic, contains allicin, a compound linked to improved cardiovascular health and immune function. The lentils, such as chana dal and urad dal, provide a good source of plant-based protein and dietary fiber, which aids in digestion and promotes satiety. Spices like cumin and coriander contribute antioxidants and are traditionally used to support digestion. Prepared with minimal oil, this podi is naturally low in fat and free from cholesterol, making it a healthy alternative to many store-bought sauces and condiments.
Ingredients
2 tbsp Chana Dal (split chickpeas)
2 tbsp Urad Dal (split black gram)
6-8 large Garlic Cloves, unpeeled
4-5 Dried Red Chilies
1 tsp Sesame Oil
A small piece of Tamarind
A pinch of Asafoetida (Hing)
Salt to taste
Instructions
Heat a heavy-bottomed pan over low-medium heat.
Dry roast the chana dal and urad dal separately until they turn light golden and aromatic. Remove and set aside to cool.
In the same pan, add the sesame oil. Once warm, add the unpeeled garlic cloves and roast until they get light brown spots.
Add the dried red chilies, tamarind, and asafoetida to the pan. Sauté for a minute until the chilies are crisp.
Turn off the heat and let all the roasted ingredients cool down completely.
Once cooled, transfer everything, along with the required salt, to a dry blender or spice grinder.
Pulse a few times to get a coarse powder. Do not over-grind.
Store the Garlic Podi in a clean, dry, airtight container. Serve 1-2 teaspoons with hot rice and a drizzle of ghee or oil.