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Horsegram Dal Rasam Podi

Name: Horsegram Dal Rasam Podi
Total time: 30 min
Ingredients: Dhaniya/Coriander Seeds - 1/2 cup; Horsegram dal - 1/2 cup; Toor dal - 3 tbsps; Red chilli - 12 (I used the regular lengthy ones); Black pepper corns - 2 tbsps; Cumin - 1/3 cup; Curry leaves - 1 strand; Turmeric powder - 1 tsp

Posted on April 9, 2016 · Last Updated on January 11, 2019 · By Srividhya G · 44 Comments

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Homemade Rasam podi prepared with Horsegram dal or Kollu in Tamil or Kulthi in Hindi. This rasam podi is used for preparing kollu rasam quickly without roasting and pressure cooking the horse gram. This can be prepared in a large quantity and stored as it has a longer shelf life. Kollu or Kaanam is one of the staple lentils used in the rural parts of TN but with its gaining popularity and because of its health benefits its penetrating everywhere.

We are in the alphabet ‘H’ in this A-Z challenge. The first H recipe came in my mind was Halwa. But I need to master it well and I cannot simple say Halwa, either it has to be the traditional Tirunelveli halwa or Badaam halwa. So I shoveled it and here comes the long pending post, horse gram dal rasam podi/powder. In Tamil we call this as kollu or Kaanam. This is not the first kollu recipe in my blog. I have already posted Horse gram dal chutney, horse gram dal rasam and of course sundal.

I love horse-gram dal rasam but, preparing the same requires proper planning. It takes time as we need to roast the dal and soak in water and then pressure cook etc. That’s when I thought why not prepare rasam podi with horse gram and use it? When I tried the first time, I added more toor dal and slowly refined it and here comes the fully tested and successful recipe. I prefer this below mentioned ratio but please feel free to modify and adjust the dal ratio and also the spices according to your taste preference.

As I mentioned in my regular Rasam powder, dry turmeric roots are used while preparing the powder. In India, we grind these powders in flour mills so it becomes really easy to grind the ingredients. As I had to powder this in my mixie, I skipped the dry turmeric roots. Either you can add up to 4 to 5 roots for this measurement or add about ½ tsp while preparing the rasam.

So here comes, H for horse gram dal Rasam Podi or Kollu Rasam Podi. The rasam recipe with this podi is coming up in May. :-) I didn’t want to post two recipes on a single day.

Ingredients:

Dhaniya/Coriander Seeds – 1/2 cup
Horsegram dal – 1/2 cup
Toor dal – 3 tbsps
Red chilli – 12 (I used the regular lengthy ones)
Black pepper corns – 2 tbsps
Cumin – 1/3 cup
Curry leaves – 1 strand
Turmeric powder – 1 tsp

Steps:

Heat the kadai and once the kadai is hot dry roast the horse gram dal and toor dal in medium heat.
As they turn slightly brown, remove them in a plate and add all other ingredients.
Dry roast them till the dhaniya aroma comes or until dhaniya turns slightly brown.

Let all the roasted ingredients cool and dry grind them and store it in air tight container.

Notes:

If you getting acquired to horse gram, increase toor dal and reduce horse gram to 1/3 of a cup.
Also adjust the red chillies and black pepper as per your taste.

That’s it. Horsegram Rasam Podi is ready. (Rasam recipe scheduled in May)

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