Paruppu Podi (Lentil Powder)

There are different versions of Paruppu Podi and I have seen many variations within my own family and friends circle but this is my favorite. It has to be, since this is my mother’s recipe! Every time I have visited India in the past, my mom or one of my aunts would prepare this and pack it for me to carry back home. But recently, I decided to try it out myself and was delighted by the result. I now regularly make this and have it ready in my pantry. That way, on busy weekends, breakfast becomes easy by making some idlis or dosas and serving it with this paruppu podi mixed with some oil. 


Urad dal – 1/2 cup
Roasted chana dal / Fried gram – 1 cup
Dry coconut slices (Copra) – 1/4 cup
Dry red chillies – 5
Hing/ Asafoetida – 1/4 tsp
Sesame seeds – 1/4 cup
Channa dal – 1/4 cup
Salt – to taste


  • Dry roast each of the above ingredients (except salt) separately until golden brown
  • Let the ingredients cool down completely
  • Add salt and grind all ingredients together into a fine powder
  • Serve with hot rice and ghee or mix couple of teaspoons of the powder with a teaspoon of olive oil and serve with idli or dosa

Tip: When making Mysore masala dosa, make a paste by mixing this powder with oil and apply it on the dosa before adding the potato filling. Tastes yum!

Green Gram/Moong Bean Curry

This is yet another recipe from my sister. The only difference between her version and mine is that I make it like a curry while she makes it dry. I prefer it slightly watered down simply because I can have just a bowl of these lentils like soup for dinner. It’s hearty and healthy and so easy to make! You can even have it with roti or white rice.

Green Gram Curry


Green Gram – 1 cup
Cinnamon – 1-inch piece
Cloves – 3
Onion – 1
Garlic – 5 cloves
Tomato – 1
Turmeric – a pinch
Chilli powder – 3/4 tsp
Coriander powder – 1 tsp
Salt to taste
Fresh Coriander – 1/2 cup


  • Soak the green gram in about 2 cups of water and rest overnight or for at least 6 hours
  • Heat oil in a pressure cooker
  • Add cinnamon and cloves and fry for about a minute
  • Add finely chopped onions and fry till they turn translucent
  • Add finely chopped garlic and fry for a couple minutes
  • Add chopped tomato
  • Add turmeric, chilli powder and coriander powder and fry for a few minutes till the masalas are cooked
  • Drain the green gram and add to the cooker
  • Pour enough water to cover the lentils or as per required consistency and add salt to taste
  • Pressure cook for 3 whistles
  • Once cooked and pressure is released, garnish with fresh coriander

Note: If you prefer a dry consistency, reduce the cooked curry on an open flame; If you feel it’s too dry, add more water and cook on an open flame