Pumpkin Seeds Paruppu Podi | Lentil Spice Mix with Pumpkin Seeds

This week, the recipes that are going to be featured here are extra special. For week 2 in Blogging marathon #73, we are doing the theme – Ingredient exchange, where two members have to send across a set of mystery ingredients and have to cook with those ingredients.

I was paired with Gayathri of Gayathris cookspot. She is a lady who needs no introduction in the baking world! Her eggless cakes and cake decoration tutorials are a rage in the blogging community and I am a huge fan of her creations!

It so happened that both of us sent the other one a batch of pumpkin seeds! It was so surprising to see her package and I even hinted her that she might be in surprise when she received mine! Great minds do think alike!

If you are a regular to my blog, then you will know how much I am in love with spice mixes. Hence it is only fair that I make a spice mix with at least one ingredient that I received. So, with the pumpkin seeds that she sent, I made this paruppu podi / lentil based spice mix.

Pumpkin seeds, though tiny in size, are one of the richest sources of nutrients that are very essential and beneficial to the human body.

• It is rich in Magnesium that is essential for a healthy heart.
• The seeds are a rich source of fiber
• Zinc present in these seeds is required for a healthy immune system
• High in antioxidants
• Good source of plant based Omega 3 Fatty Acids
• It protects the body against certain types of cancers
• Studies suggest that these seeds help maintain a healthy blood sugar level.

There are many more such benefits but that is all for another post.Here is the healthy spice mix…

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Pumpkin Seeds Lentil Spice Mix [Paruppu Podi]

A healthy spice mix that can be served swith steamed rice drizzled with a little sesame oil

Course: Side Dish

Ingredients

• 1/2 cup Pumpkin seeds
• 1/4 cup Toor Dal
• 1/4 cup Split yellow Moong Dal
• 2 numbers Red Chilies
• 1 teaspoon Peppercorns
• A pinch of Asafoetida
• To taste Salt

Instructions

1. Heat a pan and roast the pumpkin seeds till they turn light brown.Transfer onto a plate to cool.

2. In the same pan roast toor dal, moong dal, peppercorns and red chili till the dal turns light brown. Transfer the mixture onto the plate with pumpkin seeds

   
   

3. Once the mixture has cooled dow, transfer into a mixie jar, add salt and asafetida powder and grind to a semi fine powder.

   
   

4. Spread this powder on a plate to coolStore in an air tight box and use as needed.

Recipe Notes

• Tastes best with served with piping hot steamed rice, drizzled with sesame oil.
• Adjust the red chilies to suit your taste.This was mildly spiced so that the kids can enjoy this as they too love such podis.
• If there are lumps after grinding, spread on a plate and remove the lumps with your fingers.
• Store in an air tight container only after the powder has cooled completely.

Now let us see the step by step method to make this spice mix.

Heat a pan and roast the pumpkin seeds till they turn light brown.Transfer onto a plate to cool.

In the same pan roast toor dal, moong dal, peppercorns and red chili till the dal turns light brown. Transfer the mixture onto the plate with pumpkin seeds

Once the mixture has cooled down, transfer into a mixie jar, add salt and asafetida powder and grind to a semi fine powder.Spread this powder on a plate to cool.Store in an air tight box and use as needed.

Note:

• Tastes best with served with piping hot steamed rice, drizzled with sesame oil.
• Adjust the red chilies to suit your taste.This was mildly spiced so that the kids can enjot this as they too love such podis.
• If there are lumps after grinding, spread on a plate and remove the lumps with your fingers.
• Store in an air tight container only after the powder has cooled completely.

I will be back tomorrow with another interesting dish make using yet another mystery ingredient…

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

Bon Appetit…