Mulga Podi(Pulse Spice Powder)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 75
- Amount Per Serving
- Calories: 34.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 260.6 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.2 g
- Protein: 1.1 g
View full nutritional breakdown of Mulga Podi(Pulse Spice Powder) calories by ingredient
Introduction
This is the Recipe given to me by my neighbour Shetty Aunty.This tastes great with Idlies,Dosais as well as hot plain Steamed Rice.Like Methkut this versatile Powder is an asset to keep in the house.This tastes great if eaten as a Chutney too! This is the Recipe given to me by my neighbour Shetty Aunty.This tastes great with Idlies,Dosais as well as hot plain Steamed Rice.Like Methkut this versatile Powder is an asset to keep in the house.This tastes great if eaten as a Chutney too!Number of Servings: 75
Ingredients
-
200gms.Dry Red Chillies(Bedgi/Kashmiri)
200gms.Split Chick Peas(Chana Dal)
200gms.Split Black Beans(Urad Dal)
150gms.Split Pigeon Peas(Toor/Toovar/Arhar Dal)
50gms.whole Turmeric Roots(Halkund/Haldi Ki Gaanthen)
30gms.Fenugreek Seeds(Methi Seeds)
30gms.Sea Salt(Grains/Flakes)
25gms.Asafoetida Chunk(Hira Hing/Irani Hing)
2tbsps.Sesame Oil
Directions
PREPARATION
Pick,clean and wash the Dals.Dry separately on old Cotton Saries for 7-8 days till totally dry.Break the Turmeric Roots and the Asafoetida Chunk nto smaller pieces.
METHOD
Heat a little Oil and saute the Asafoetida Pieces in it.Remove and keep aside.Roast the Dry Red Chillies, Fenugreek Seeds, Turmeric Roots and the Dals individually in the same way---one Ingredient at a time in a little Oil.Cool all Ingredients to room temprature.
First grind the Dry Red Chillies in a Mixer.Add the roasted Dals,Fenugreek Seeds,Asafoetida and Turmeric Roots and powder as finely as possible.Lastly add the Sea Salt and grind as fine as possible.Bottle in a dry airtight Jar and keep on the shelf.Keeps for about 5-6 months without refrigeration.
Number of Servings: 75
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash the Dals.Dry separately on old Cotton Saries for 7-8 days till totally dry.Break the Turmeric Roots and the Asafoetida Chunk nto smaller pieces.
METHOD
Heat a little Oil and saute the Asafoetida Pieces in it.Remove and keep aside.Roast the Dry Red Chillies, Fenugreek Seeds, Turmeric Roots and the Dals individually in the same way---one Ingredient at a time in a little Oil.Cool all Ingredients to room temprature.
First grind the Dry Red Chillies in a Mixer.Add the roasted Dals,Fenugreek Seeds,Asafoetida and Turmeric Roots and powder as finely as possible.Lastly add the Sea Salt and grind as fine as possible.Bottle in a dry airtight Jar and keep on the shelf.Keeps for about 5-6 months without refrigeration.
Number of Servings: 75
Recipe submitted by SparkPeople user KOMAL53.