Serves 1 · Prep 5 min · Cook 10 min · 36 calories per serving
A flavorful and spicy South Indian condiment, also known as 'gunpowder', made from roasted lentils and spices. Perfect with idli, dosa, or rice.
Why it's healthy
Molaga Podi is a nutrient-dense condiment primarily made from lentils and seeds. The urad and chana dals provide a good source of plant-based protein and dietary fiber, which support muscle health, aid digestion, and promote satiety. Sesame seeds contribute heart-healthy monounsaturated fats, along with essential minerals like calcium and magnesium, crucial for bone density and nerve function. The capsaicin in red chilies may offer a slight metabolic boost. Asafoetida is traditionally used in Ayurvedic practices to aid digestion. When used in moderation, it's a flavorful way to add nutrients to a meal without excess sugar or unhealthy fats.
Ingredients
1 tsp urad dal (split black gram)
1 tsp chana dal (split chickpeas)
1/2 dried red chili
1/4 tsp white sesame seeds
A pinch of asafoetida (hing)
A few drops of oil
Salt to taste
Instructions
Heat a heavy-bottomed pan. Separately, dry roast urad dal and chana dal until golden brown. Set aside to cool.
In the same pan, add a few drops of oil and roast the red chilies until crisp. Then, dry roast sesame seeds until they pop. Set aside to cool.
Once all ingredients are cool, transfer them to a blender along with salt and asafoetida.
Grind to a slightly coarse powder. Avoid over-grinding to prevent the oils from releasing.
Store the Molaga Podi in an airtight container.
To serve, mix a spoonful of the powder with ghee or sesame oil and enjoy with idli or dosa.