Paruppu Podi – Spicy Lentil Chutney Powder

  • Author: Kavitha
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 1 cup 1x


spicy blend of flavors



  • 1 cup Toor Dal (split)
  • 1 dry Red Chilli
  • 1/2 teaspoon ground Black Pepper
  • 1/4 teaspoon Asafetida (hing)
  • 1 teaspoon Salt (adjust to taste)
  • 1/2 teaspoon Vegetable Oil

Note – on lentils

  • You can use a mix of your favorite split lentils. Some people also use Chana Dal. Adjust chilli & salt accordingly


  1. Dry roast the Lentils (Dal) on medium flame for 3-4 minutes or until the lentils turn golden brown and start to emit a nice aroma
  2. Heat oil and add all the ingredients and fry all the ingredients for 3-4 minutes until they turn light brown. Switch off and allow them to cool.
  3. Grind to a smooth powder. Taste and adjust seasoning, as required.
  4. Store at room temperature in an air tight container.
  5. This stays well for 1 month, after which it loses it freshness.

To serve

  1. To hot rice, add a dash of ghee and this powder (as much as you want). Mix and eat with papad.

  • Category: chutney
  • Cuisine: South Indian