Milagai Podi (Spice powder for idlis/dosas)

Introduction:
Milagai podi literally means "pepper powder". Milagai podi consists of roasted lentils and red chillies that have been ground fine or coarse (for a more crunchy feel) and is served by mixing with sesame seed oil (vegetable oil can be used, but sesame tastes much better). It traditionally functions as a side dish (dip) for idlis and dosas, but I also use it as a dip for bread (baguettes) and chapatis. I also sometimes mix the powder with cooked rice and a spoon of oil/ghee for a quick meal.

Ingredients:
Chana dal - 1/2 cup
Udad dal - 1/2 cup
Dried red chillies - 2 cups
Asafoetida - 1/4 tsp (optional)
Salt - to taste
Oil - 1 tbsp

Servings: makes about 2 cups of powder
Time: 10 min

Method:
Heat a wok until it starts to smoke. Bring the flame down to medium high, and dry roast the udad dal, stirring continuously until it starts to turn light brown. Repeat for chana dal. Set aside. Turn up the flame to high, heat the oil and after about half a minute, first add the asafoetida and mix well. Immediately add the red chilies and stir continuously to coat well. Fry until they start to turn black or you start to cough up a lung. Transfer immediately to a blender. Grind to powder. Mix the lentils together and grind bit by bit to desired coarseness/fineness with salt. Mix the powdered lentils and chillies together. This powder can be stored outside the fridge for a while.

Author: Shrinkingsodacan