Spice mixes,especially the lentil based spice mixes, are one of the favorite things that I love to experiment with. During one of the meets with blogger friends, someone mentioned about making Idli milagai podi with black urad dal and that it would taste so good!
The idea got embedded on my mind , the main reason being my kids, who are so fond of any version of milagai podi.But each time I made a batch, I would regret not getting the black urad dal for this purpose. And finally, I did get the ingredient and tried out the lentil spice mix with it.
Yes, the taste was good and then later when I needed something to spice up some tiffin and rice dishes, I found that this mix works wonders!Yes, this is such a versatile spice mix!
I will be posting the recipes which made use of this mix in the coming days.
A simple lentil based spice mix that can be used a side to South Indian Tiffins/ or added to rice dishes to liven it up!
- 1 cup Black Urad dal
- 1/2 cup Moong dal
- 1/2 cup Channa Dal
- 3 no.s Red Chili
- 2 springs Curry Leaves
- 1/4 cup Black Sesame Seeds
- Large Pinch Asafoetida
- To Taste Salt
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In a pan, take the black urad dal, channa dal, moong dal and red chilies and roast it till the dal turns brown. Transfer onto a plate and let it cool. [How to make Idli Milagai Podi with Black Urad dal]
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In the same pan roast[on low flame] the curry leaves till they turn crisp. Transfer the curry leaves onto the plate with the roasted lentils
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Roast the sesame seeds on low flame till they splutter. Again transfer this to the lentil mix plate
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Once the mixture is cool, transfer it into a mixie jar , add asafoetida powder, salt and grind to a powder.
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Spread the mixture on a plate to cool and then store in an air tight container and use as a side for Idli / Dosa or as a spice mix in rice / tiffin dishes
- I like the podi[spice mix] to be a bit coarse in texture but you can also grind it to a fine powder.
- The spice level can also be adjusted to suit your taste.
- You can use white sesame seeds instead of the black one.
- I have used whole black urad dal. If it is not available, you can use the split variety too.
Here is the step by step procedure to make this dish…
In a pan, take the black urad dal, channa dal, moong dal and red chilies and roast it till the dal turns brown. Transfer onto a plate and let it cool.
In the same pan roast[on low flame] the curry leaves till they turn crisp. Transfer the curry leaves onto the plate with the roasted lentils.
Roast the sesame seeds on low flame till they splutter. Again transfer this to the lemtil mix plate.
Once the mixture is cool, transfer it into a mixie jar , add asafoetida powder, salt and grind to a powder.
Spread the mixture on a plate to cool and then store in an air tight container and use as a side for Idli / Dosa or as a spice mix in rice / tiffin dishes
Bon Appetit…
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